• Serves:
    6
  • Prep time:
  • Cooking time:
  • Carbs per serving:
    3g
Ingredients
  • 15 oz Pumpkin
  • 1/2 tsp Garlic
  • 2 tsp Curry Powder
  • pinch of salt & black pepper
  • 400ml chicken stock
  • 400ml water
  • 2 tbsp butter
  • 400ml Coconut Cream
  • 1 small Onion

Method

  1. Melt butter in a large saucepan over medium heat. Cook white onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more. 
  2. Add broth, water and purée; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
  3. Purée soup in blender in several batches until smooth. Return to saucepan. Reheat and serve.
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