Quick Pumpkin Soup

It’s getting cold so it’s time to bring out those old favourite soup recipes, make a big batch on the weekend and enjoy them on a cold wintery night. I love soup, and it used to be a ritual to make it every Sunday at my York Street house – a ritual I will be bringing back this winter!

Paleo – serves 4

Ingredients

  • 800g kent pumpkin, skin removed and diced
  • 2 tbsp olive oil
  • 1/2 brown onion, diced
  • 1 celery stick, diced
  • 5 cloves of garlic, crushed
  • 1 cup organic chicken stock (no added salt)
  • 3 tbsp coconut cream
  • Fresh basil and continental parsley, torn roughly to garnish
  • 1 tsp coconut cream per serve
  • 1 tsp cracked pepper
  • Good pinch of celtic sea salt

Method

  • Steam pumpkin for approx 10 mins or until a knife easily passes through the pumpkin
  • If you have some time, place the pumpkin in a baking dish, cover with a bit of olive oil and bake in the oven for 2o minutes at 150 degrees or until golden. I didn’t, so I didn’t 🙂
  • In a medium frypan, heat olive oil and add garlic, onion and celery. Cook on medium heat until onion is translucent, then add chicken stock and reduce to low heat. Add salt and pepper and cook for a further 2 minutes
  • Add pumpkin to the mixmaster and puree. Add onion, garlic, celery and stock (while hot) and blitz for a good 2 – 3 minutes. Pour in coconut cream, mix again and then season further if necessary
  • Serve straight from the mixmaster, sprinkling with fresh basil, parsley and a teaspoon of coconut cream poured over the top –  seriously the basil and  coconut cream take this soup to another level

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