Easy to Make Roast Pumpkin Soup

Ingredients

• 1 butternut pumpkin

• 1 large leek

• 4 garlic cloves

• 1/2 can coconut milk (organic)

• 1 tbsp turmeric paste (optional) I like this brand

• 1L bone broth (I like this brand)

Method

1. Preheat oven to 200 degrees

2. Line an oven tray with baking paper

3. Dice up pumpkin and drizzle with olive oil. Season with salt and pepper. Roast for about 40 mins

4. At about the 35 min mark, boil the kettle to prepare your bone broth.

5. Cut up the onion and your garlic

6. In a large pot, add some coconut oil and heat. Add onion and garlic and fry for a couple of minutes.

7. Remove pumpkin from oven and add to the pot.

8. To make your bone broth, add 2 tbsp to your 1L of boiling water

9. Add broth to pot and simmer for 15 mins to let it all marinate

10. Remove pot from the stovetop and blend until really smooth.

11. Add coconut milk and stir through. Return to heat for another couple of minutes.

Like all of my soup recipes, I freeze this to use as either a soup served with a yummy piece of GF bread or I use it as a pasta sauce to have with GF pasta or low carb edamame pasta. I will often top with this cashew cheese. Remember to keep your jars. They come in handy to store soups to use as pasta sauce (the perfect size).