WHOLESOME PUMPKIN & COCONUT SOUP
Serves 4
Difficulty level: Medium
Time: 40 minutes
This is not your usual pumpkin soup.
It is hearty, rich, full of nutrients and is good enough as a stand-alone meal.
Bursting with protein and healthy fats which will keep you fuller for longer.
Ingredients
1 tbsp extra virgin cold pressed olive oil
1 brown onion, roughly chopped
3 garlic cloves, finely chopped
700g pumpkin, peeled and roughly chopped into 2-3cm cubes (keep the seeds!)
300g cannelini beans or chickpeas (or both)
4 cups chicken bone broth or vegetable broth (see my bone broth recipe here)
3 tsp Vogel Herbamare powder
400ml Ayam 100% natural coconut milk
Seeds from the pumpkin
Optional extras
1 red capsicum
2 tbsp fresh parsley
1 tbsp curry powder
4 tbsp Jalna organic biodynamic natural yoghurt
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Method
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Soak cannelini beans or chickpeas in a bowl of water overnight.
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Add brown onion and garlic to a large saucepan with olive oil on a low to medium heat.
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When onion and garlic are slightly brown, add the pumpkin to pan and cook until slightly browning on outside
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Add cashew and broth sauce base, paprika and worcestershire sauce. Mix to combine.
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Once chicken has cooked through, add the spinach and stir through until wilted.
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Add parsley or a dollop of jalna yoghurt to garnish and serve immediately.