Its that time of year when all you want (and should eat) is hot foods, *tear* good bye smoothie bowls. Thank gods for easy as soup recipes full of whole food goodness. I (Soph) asked my good friend Kayla if I could share this recipe on Megs + Soph because it is so delicious and ridic easy. #basic
Because in all honesty I can really butcher a supposedly fool proof soup recipe, mainly cause I get carried away adding just a little more more that, not enough this blah, blah, blah. next minute a crazy watery spicy soup that sit in the fridge for a bloody month. So this one I followed (mostly) to the recipe, didn’t read that it was boiled pumpkin and started roasting mine #typical but it still turned out brilliant and nearly as good as Kayla’s original version 🙂
CREAMY PUMPKIN SOUP RECIPE
- 3/4 of a pumpkin
- 400g (1 tin) coconut cream
- 500-600ml homemade chicken broth or stock of choice (chicken or veg)
- 1 onion, sautéed
- 2 tsp curry powder
- 2 tsp cumin powder
- 1 tsp turmeric powder
- good handful parsley (optional)
- Salt and pepper to taste
Boil pumpkin until soft and drain – or roast like I did, no drama.
Place rest of ingredients in the pot and whizz until smooth – again I used food processor and left it slightly chunky – just makes me actually eat my soups a bit slower.
Enjoy! Special thank to Kayla Pratt for sharing this recipe with us, it’s absolutely divine.
Megs and Soph x