1packetMingle Seasoning 'Curry in a Hurry' spice mix
1kgbutternut pumpkin, chopped
4cupschicken bone broth or stock
1cancoconut cream (400ml)
Instructions
Heat a large saucepan over medium heat and add the coconut oil to melt
Add the onion and salt to the saucepan and cook for five minutes, until it has softened
Add the 'Curry in a Hurry' spice mix to the onions and cook while stirring for one to two minutes to release the fragrance
Add the pumpkin and the broth/stock to the saucepan and bring to a simmer
Simmer until the pumpkin is cooked through, approximately 20 minutes
Remove from the heat and allow to cool slightly. Then blend using a stick blender or in batches in a blender until completely smooth. Be careful blending the liquid while it is still hot
Return the blended mixture to the saucepan over medium heat and add the can of coconut cream
Stir to combine the coconut cream and heat through
IOnce it is hot it is ready to serve. We like to garnish it with some chopped coriander/cilantro
Notes
1 serve = 1 cup of soupNOTE THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VERY DEPENDING ON THE INGREDIENTS USED.