This is a good, basic no fuss soup, but many more ingredients can be added for further complexity of flavours and textures. (Such as full cream coconut milk, garlic, ginger, green herbs and yoghurt)
* Serves approx for 3
Ingredients
- 1/4 of a butternut pumpkin chopped into chunks
- 1 medium onion sliced finely
- 3 teaspoons of turmeric and chilli powder
- 1 teaspoon of Himalayan salt.
- Enough water to cover veggies
Method
Fry the onions and turmeric / chilli in coconut oil
Once the onions have softened, add pumpkin pieces and toss to coat, stirring for a few minutes
Add water to cover the veggies and allow it to cook and until the pumpkin pieces have broken down and softened. You may like to add further water if it seems too thick.
Transfer batches of soup into food processor and blend until smooth.
You may scatter coriander leaves for additional flavour and colour, along with a big dollop of natural yoghurt!