
Winter time is for all the warm, cosy and yummy foods. Pumpkin soup is a favourite at our place. My Nan use to cook pumpkin soup for us and she use to put bacon in which I loved. I still use her recipe but have twisted it a little and instead of cream, I use coconut cream.
INGREDIENTS
• Tbsp coconut oil
• 1 onion diced
• 4 rashes of bacon diced
• 500gms chopped pumpkin (I use kent pumpkins)
• 80gms or half a sweet potato chopped
• 500ml to 1 ltre of Vegetable stock
• 150ml of coconut cream
METHOD
Heat a big pot on the oven with coconut oil. Add the onion and diced bacon and cook. Once cooked add the pumpkin, sweet potato and 500ml vegetable stock. Bring to the boil and then simmer. Keep an eye on your stock and add more in if need be depending on if you like a thick soup or more runny. Once the pumpkin is soft, blend with a stick blender. Add the coconut cream and blitz it through and serve it up with a lovely piece of sourdough bread and enjoy.
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