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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