Pumpkin Soup

Pumpkin Soup



Ingredients

2kg pumpkin (whatever is grown locally)
1 large onion, chopped
2L vegetable or chicken stock
2T coconut oil
2t cumin
2t nutmeg


Method:

1. Roast whole pumpkin in 200ºC oven for 45 minutes or until skin peels off easily. Remove seeds and discard seeds and skin.

2. Heat oil in large saucepan, and add onion, cumin, nutmeg, and salt & pepper to taste. Heat until onion is transparent and spices are fragrant.

3. Add stock and spoonfuls of pumpkin flesh. Simmer for 30 minutes or until stock reduces to preferred thickness.

4. Allow soup to cool for 30 minutes, and then puree in blender.

Serve hot with a dash of cream and nutmeg. Makes 5 400ml (2 cup) servings.

source: girlgoneprimal