Pumpkin and coconut soup

This soup is delicious as well as nutritious and will sustain you during that all important postpartum period!  it is great to make a double batch of this to freeze for later.  If you freeze in mug-sized portions it can make a great healthy and quick lunch – just defrost on the stove or in the microwave.

 

You will need:

2 tablespoons ghee

4 gloves garlic

chunk fresh ginger, peeled and finely chopped

600g chopped pumpkin

1 sweet potato chopped

4 cups chicken broth

1 cup coconut milk

pinch asafoetida or 1 teaspoon of turmeric

1 teaspoon Himalayan salt

Instructions

1. Heat ghee in a large saucepan over medium heat, Gently fry garlic & ginger until soft
2. Add pumpkin, potato, broth, coconut milk, turmeric & salt and gentle simmer until soft.
3. Puree with a stick blender until creamy and serve