It's getting chilly, so it's time to snuggle up on the couch with a big creamy bowl of pumpkin soup!
PREP TIME: 20 MINUTES COOK TIME: 40 MINS
1 medium potato
1 brown onion, chopped
3 cloves garlic
1 carrot, chopped into small chunks
1 litre chicken broth or veggie stock
1 tbsp coconut oil
1 tbsp coconut milk (thanks Gem for the awesome tip) or good quality cream
Preheat oven to 180 degrees celsius.
Peel pumpkin and potato and cut into big chunks. And don't hoik those seeds! Check out our easy recipe for roasted pumpkin seeds. Roast pumpkin and potato in the oven for 40 minutes with garlic.
Add coconut oil to a large pot on medium heat on the stove. Add carrot and onion and cook for around 10 minutes.
Add pumpkin, potato, garlic and broth to pot and stir through. Use a stick blender to thoroughly blend the soup.
Serve with a dollop of coconut milk, roasted pumpkin seeds and salt and pepper to taste!