This is definitely a favourite with the kids. If you want to make a larger batch it will actually taste better a few days later after being left in the fridge.
Ingredients
2 Butternut Pumpkin
1 Onion, chopped
Half cup of coconut cream
3-4 cups Vegetable Stock
Salt and Pepper to taste
Instructions
Serves: 10 -12
Prep & Cooking time: 35 minutes
Preheat Oven to 180 degrees Celsius
Cut pumpkin in half and remove seeds and skin and cut flesh in small pieces
Lay pumpkin on a roasting tray with the onion and season.
Roast until just coloured.
Blend Pumpkin and Onion and vegetable stock with coconut creme in a blender or electric mixer .Allow to cool if you're transferring into a blender. Blend until desired consistency is achieved.
Serve in a bowl or cup
Taste great with fresh spelt loaf.
Recipe by The Living Lean | PH Balance & Detox Diet at https://blog.livinglean.net.au/index.php/living-lean-pumpkin-soup/