There’s nothing quite like the comfort of a classic pumpkin soup. This recipe makes a fabulous, nourishing soup that will feed a family of 4 for a dinner plus maybe a couple of serves to take to work for lunch.
1 to 2 Tbs of duck fat (or olive oil)
2 medium brown onions (chopped)
10 or so cloves of garlic (crushed and chopped)
6 large celery stems 2 large brown onion (chopped)
1 large butternut pumpkin (skin and seeds removed, chopped into small chunks)
1 Litre of chicken or vegetable stock
Water to top up the stock if needed
1 tsp of ground cumin powder
1 tsp of ground coriander powder
2 tsp of Friendly Fantail Turmeric Latte mix
Sea salt and ground pepper
Parsley (roughly chopped)
On a low to medium heat, heat the duck fat or oil and soften the onions.
Add the garlic and celery and cook until the garlic’s raw smell disappears. Again, we’re aiming for softening here, not browning.
Add the pumpkin and stock. The liquid should be up near the top of the pumpkin. Add some water if more liquid is required. Cover the pot and simmer until the pumpkin is tender.
Remove from the heat and use a stick blender to blend until it is lovely and smooth.
Garnish with parsley. And if you’re like us you don’t like waste but love healthy things, you could also add some of the celery leaves (chopped) too.
Couldn’t be simpler, right? And so yummy and healthy. Serve and enjoy!