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10 // 24 // 2017

Pumpkin Soup

My favourite pumpkin soup recipe

40g shallots chopped

walnut size piece of ginger chopped

25 g butter

 

400g pumpkin

100g potato

400ml water

200ml milk / cream / coconut milk (paleo)

1.5 tsp paprika

1.5 tsp curry powder

1 vegetable stock cube

tsp nutmeg

salt and pepper to season

optional : chopped ham, chilli flakes

 

  1. Melt the butter in a pan and add the chopped shallots and chopped ginger until lightly brown.
  2. Add the chopped pumpkin, potato, water, paprika, curry, stock, 100ml milk and bring to the boil. Leave to simmer for 20 minutes.
  3. Puree
  4. Add the other 100ml milk, nutmeg and salt, pepper and chilli to season.

I love to add some ham in at the end and some styrian pumpkinseed oil (this is my where my austrian side of the family comes from and I love it). You can also add 100ml of orange juice into number 2, and just 300ml water to add a bit of fruitiness.

 

 

 

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Jessica

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Bootcamp Start Dates
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