This is my absolute favourite pumpkin soup devised by Patrick Holford a well respected nutritionist. It has the most amazing set of flavours and is incredibly rich in beta-carotene and other amazing vitamins and minerals.
1 T Coconut oil
½ red onion
1 garlic clove - crushed
1 large carrot peeled and chopped
1 large sweet potato chopped but not peeled
1 section of pumpkin (equal to amount of carrot)
1 t grated ginger
¼ t turmeric
1 cube of good quality vege stock
½ red capsicum
100ml coconut milk
Heat oil in large pot, gently sauté onion and garlic until they are soft but not brown.
Add carrot, sweet potato, ginger, turmeric & vege stock. Only just cover with water and simmer about 15 mins until veges are soft. Add capsicum and coconut milk. Blend until soft and thick.
Here it is served with gluten free sourdough bread topped with my favourite herb coriander.
Recipes to tempt your taste buds!