Paleo Pumpkin Soup

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It’s getting a bit colder here in New Zealand! One of my favourite comfort foods is pumpkin soup. I am in Hawkes Bay this week, and one of the many great things about being here is the vegetable markets on the side of the road. I drove past a house with a little wheelbarrow outside full of great looking pumpkins. The great part about this is that you know its organic, home grown and cheap! Most of the time these vegetables are a lot cheaper than in the supermarket, and we’re supporting local produce. I knew I just had to make some tasty, comforting pumpkin soup for lunches and quick dinners.

Nutritional info: Per serving:  9 portions

Calories 75.7, Total fat 3g, Total Carbohydrate 11.5g, Protein 1.6g

You will need:

1 medium sized pumpkin, 2 onions, 2 cloves pf garlic, 2 chicken stocks cubes (or use vegetable to keep vegetarian), 1 can of coconut milk, ground cumin seeds, tsp nutmeg, 1 tbspn mild curry powder, salt & pepper, olive oil.

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– Pre heat the oven to 180°C

– Carefully cut the pumpkin into pieces and place on a baking tray (will probably need 2 baking trays) and lightly coat the pumpkin with some olive oil, salt, pepper and ground cumin seeds. I leave the skin on my pumpkin. I believe it adds to the flavor of the soup and the skin is very nutritious.

– Roast the pumpkin in the oven for 45mins.

– Chop the onion and the garlic and soften in a frying pan.

– Once the pumpkin is cooked (a fork should go through easily), let the pumpkin cool down and then process it along with your onion and garlic in your food processor.

– Place the processed mixture in a saucepan on a low heat.

– In another pan, dissolve your stock cubes in hot water (my 2 stock cubes took 4 cups of water).

– Once the stock is dissolved, add it to the pumpkin mixture and stir.

– Pour in the can of coconut milk and stir until combined.

– Add the curry powder & nutmeg. Add salt and pepper to taste.

– Simmer the soup for about 15 minutes. If at this point the soup is too thick for your liking, add some hot water.

– Its ready to eat warm now, but if you want your soup to be smoother, process it again until you get your preferred consistency.

Pumpkin soup is great to freeze, so you can keep it in the fridge for a big family, or freeze it into portions so you’ll always have a quick meal to pull out.

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