Recipe: Pumpkin Soup

What to do when everything from the local farmers' market and Organic Direct fits so neatly into the fridge, except for one 2kg pumpkin?

Make soup!

Ingredients:

2kg pumpkin (whatever is grown locally)
1 large onion, chopped
2L vegetable or chicken stock
2T coconut oil
2t cumin
2t nutmeg


Method:

1. Roast whole pumpkin in 200ºC oven for 45 minutes or until skin peels off easily. Remove seeds and discard seeds and skin.


2. Heat oil in large saucepan, and add onion, cumin, nutmeg, and salt & pepper to taste. Heat until onion is transparent and spices are fragrant.


3. Add stock and spoonfuls of pumpkin flesh. Simmer for 30 minutes or until stock reduces to preferred thickness.


4. Allow soup to cool for 30 minutes, and then puree in blender.


Serve hot with a dash of cream and nutmeg. Makes 5 400ml (2 cup) servings.


Yum! A delicious end to a great day of food:

Accidental intermittent fast from 7pm last night til breakfast at 2pm. Broken with a small salad of leftover chicken, salami, cos (romaine) lettuce, and shredded cheese.

Lunch of chevup sausages and mushrooms.


And a dinner of a beautiful porterhouse steak from Organic Direct, fresh rocket, and the delicious pumpkin soup with a dash of cream and nutmeg: