Sunday, 17 February 2013

Pumpkin Soup

Delicious and Creamy... eat as is, or with some shredded chicken

pumpkin soup

This soup is light but filling as it has lots of healing fats and broth...


1/4C duck fat
1/4C ghee
1/2 butternut pumpkin
2C broth


Peel and chop pumpkin and put in a pot with the fat and ghee
Stir on medium heat as the fats melt
Once melted, simmer for 10 minutes
Add the broth and cook until pumpkin is soft
Puree in the Thermomix for 20 seconds Speed 8

cup a soup

To Serve,
simply drink from a cup with a dollop of yoghurt or top with shredded chicken, some crispy kale and toasted nuts

Crispy Kale - toss some finely sliced kale in coconut oil and fry until crispy
Toasted Nuts - chop some walnuts and stir over medium heat until golden and crunchy

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