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BEN'S BUTTERNUT SOUP
Posted On: 2016-07-13 06:08:01
INGREDIENTS:
1 butternut pumpkin, peeled, de-seeded, chopped into 2 cm cubes
2-3 Tbsp fresh rosemary chopped
1 red or brown onion, chopped into chunks & layers separated
1 bulb of garlic, each clove smashed
3 Tbsp olive oil
Salt & pepper
¼ cup pumpkin seeds
1 tsp turmeric powder
1 tsp curry powder
1 Tbsp coconut oil
2 ½ cups home made chicken broth (Click here for the recipe)
1 270ml can coconut cream or coconut milk
1 cup of fresh parsley
DIRECTIONS:
Preheat the oven to 150 degrees fan bake or 160 bake, while preparing the pumpkin.
Place the pumpkin cubes, onion & garlic into a roasting pan.
Rub vegetables with the rosemary & olive oil & generously season with salt & pepper & sprinkle the pumpkin seeds on top.
Bake slowly for one hour to allow the pumpkin, garlic & onions to become soft & sticky.
If the oven is too hot the onion, garlic or seeds will begin to burn – turn it down if this happens.
When pumpkin is cooked, heat a large heavy based pan.
Add coconut oil & fry turmeric and curry powder for a few seconds (stirring).
Then add the roasted pumpkin etc. along with stock & coconut cream.
Bring to the boil, reduce the heat & simmer for 5 minutes.
Add fresh parsley & blend (either in the pot with a stick-blender or in a food processor).
Season as needed with extra salt & pepper.
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