The best way to warm up this winter is with a bowl of this delicious spicy pumpkin soup. I like nothing better......I learnt to fry a potato at the base of pumpkin soup from an italian flat mate years ago. It does make pumpkin soup extra tasty. However, I also now add to this recipe anti-oxidant rich ingredients such as medicinal tumeric and virgin red palm oil, both of which add to the beautiful hue of the soup. The virgin palm oil creates a smooth creamy texture that absolutely makes this the best soup ever!
1 potato peeled and sliced thinly
2 tablespoons Organic Virgin Palm Oil
1 tablespoon Organic Virgin Coconut Oil
salt and pepper
2 tablespoons hot curry spice
2 teaspoons organic cinnamon
1 onion sliced thinly
1 whole organic pumpkin, diced
750ml chicken stock
1 can coconut cream
Place Virgin Palm Oil and Coconut Oil in an large saucepan and heat gently, fry potato until slightly browned. Add salt, pepper, spices, onion and garlic, turn down the heat and gently fry until onion is transparent and spices are fragrant. Add diced pumpkin. I leave the skin on if the pumpkin is organic to increase the nutritional value of the soup. Pour 750ml of chicken stock into the saucepan and cover with lid. If pumpkin is large you may need 1 litre of chicken stock. Over a medium heat bring to boil and simmer until pumpkin is soft and mushy. Stirring at times. Blend soup until a creamy consistency is reached. Add coconut cream and blend again. Season with salt and pepper to taste. Serve steaming hot with sourdough garlic bread. This soup should have a lovely thick consistency.