This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy and full of flavour, this is THE pumpkin soup recipe you will make now and forever!


INGREDIENTS

• 1 Butternut Pumpkin
• 1 Tbs Coconut Oil
• 3 Cloves Garlic chopped
• 1 Large Onion chopped
• 2 Cups Vegetable Broth
• 1/2 Cup Coconut Cream
• 1/4 Tsp Cinnamon Powder
• 1/2 Tsp Paprika Powder
• Salt & Pepper
• Sprig Rosemary

To Serve- A Dollop of Coconut Yogurt
Garnish - Chives & Chickweed

METHOD

• Preheat Oven to 180 Celsius
• Cut Butternut Pumpkin in half
• Brush it with Coconut Oil and place face down in a baking tray lined with Baking Paper
• Bake for around 50 minutes or until pumpkin is tender
• Let it cool for 15 minutes... set aside
• In a saucepan, heat Coconut Oil over medium heat
• Add Onions & Garlic - Cook for 2-3 minutes till slightly browned and translucent
• Add the rest of the ingredients
• Then add the Pumpkin
• Bring to the Boil
• Lower heat and Simmer for another 10 minutes
• Let it cool slightly
• Transfer soup into a Blender and Purée till smooth
• Pour mixture back into the saucepan and cook for another 5-10 minutes
• Adjust seasonings as needed.
• To serve, add a dollop of Coconut Yogurt and garnish with Chives and Chickweed