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