Pumpkin Soup
Servings: 6 people
Calories: 362kcal
Ingredients
- 4 tablespoons coconut oil
- 1 small yellow onion roughly chopped
- 1 14 ounce pumpkin peeled, seeded, and chopped into 2-inch pieces
- 3 large carrots peeled and chopped
- 1 cup gluten-free vegetable stock
- 2 cups good quality canned coconut milk
- 1 cup good quality soya cream
- 1 teaspoon sweet paprika
- ¼ teaspoon chili powder
- 1 teaspoon curry powder
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 large handfuls fresh basil leaves removed and chopped
- 2 large handfuls roasted sunflower seeds
Instructions
- Heat a saucepan on low and add the coconut oil. Add the chopped onion and fry gently for 2-3 minutes. Drop in the pumpkin and carrot pieces and fry for another 5 minutes. Add the vegetable stock and coconut milk. Reduce the heat and simmer for 35 minutes, covered with a lid.
- Remove the soup from the heat and add the soya cream. Using a hand blender or liquidizer, pulse the soup until smooth. Season with paprika, chili powder, curry powder, and salt and pepper, to taste. Serve hot with fresh basil leaves and roasted sunflower seeds.
Nutrition
Calories: 362kcal | Carbohydrates: 18g | Protein: 3g | Fat: 32g | Saturated Fat: 25g | Sodium: 224mg | Potassium: 643mg | Fiber: 3g | Sugar: 11g | Vitamin A: 11000IU | Vitamin C: 11.4mg | Calcium: 45mg | Iron: 2.1mg