Pumpkin Soup
Pumpkin Soup
1 tablespoon olive oil
1.5kg of pumpkin, diced, skin off
1 x medium sweet potato, died, skin on
2 cloves of garlic, minced
2 cm piece of fresh ginger grated (2 teaspoons minced)
½ teaspoon nutmeg
1 x tin cannellini beans
500 mLs of vegetable stock
1 x leek
1 x tin coconut milk
1 tablespoon bone broth of choice
1.5kg of pumpkin, diced, skin off
1 x medium sweet potato, died, skin on
2 cloves of garlic, minced
2 cm piece of fresh ginger grated (2 teaspoons minced)
½ teaspoon nutmeg
1 x tin cannellini beans
500 mLs of vegetable stock
1 x leek
1 x tin coconut milk
1 tablespoon bone broth of choice
Place pumpkin and sweet potato into the oven, drizzled in olive oil and nutmeg for 30 mins.
Fry off leek in oil with garlic and ginger, until the onion is translucent and the spices are fragrant.
Add in cooked pumpkin and sweet potato, cannellini beans. Cover with stock and simmer away for 30 mins. Add in bone broth and coconut milk. Use bar mix or blender to blitz into smooth consistency (wait till pot has slightly cooled, careful not to burn yourself).
Once ready, plate up and top with herbs of choice.