This soup is so homely you’ll become a hermit.
Large kent pumpkin, skinned, deseeded and chopped into chunks
5 potatoes, peeled and chopped into chunks (white or red potatoes work best)
1 ½ cups of chicken stock
¾ cup of coconut cream
3-4 tablespoons curry powder
2 teaspoons sea salt
Pepper to taste
Bring a large saucepan (you may need two for this part) to the boil and add the pumpkin and potatoes
Once the pumpkin and potato are soft all the way through, empty into a colander and drain of excess water. Make sure they are completely soft! The softer they are, the creamier the soup will be
Place the pumpkin and potato into a food processor and blend until smooth
Scoop the mixture back into the large saucepan, add all of the remaining ingredients and bring back to the boil
Let simmer for 10-minutes, and adjust the levels of curry powder, salt and pepper to personal preference
Garnish with some toasted pepitas for some added crunch, or flat leaf parsley for some freshness
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