Curried pumpkin soup


pumpkin soup.jpgServes: 4

What you need:
2 tablespoon Lucy Bee Coconut Oil
2 cloves garlic, chopped
1 large onion, chopped
1 large carrot, chopped
2 stalks celery, chopped
1 tablespoon medium curry powder
Medium pumpkin, peeled chopped
1 can coconut milk
500ml water
1 Knorr Chicken Stock Pot
Coriander, chopped

What to do:

  1. Heat the oil in a large saucepan and sauté  the garlic, onion, carrot and celery until tender.
  2. Stir in the curry powder and mix well, before adding the pumpkin, coconut milk, water and stock, stirring as you do so.
  3. Bring the mixture to the boil.
  4. Reduce the heat, cover and simmer for about 40 minutes to an hour adding more coconut milk to make it creamier if desired.
  5. Check that the vegetables are soft and then pour them into a blender, or use a hand blender, to puree.
  6. Serve your soup with chopped coriander.





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