Recipes

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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