Servings: 6 · Prep Time: 10 mins · Cooking Time: 30 mins
Total Time: 40 mins
Lunch | Soups
Many people create pumpkin soup with double cream and whilst this ingredient can still be enjoyed as part of a Primal diet, we decided to experiment with coconut milk for extra health benefits. This recipe was inspired by one of our favourite foods, curry. Thanks to the deliciousness of the pumpkin and the cream of the coconut milk, all the flavours work amazingly well together and the hint of curry powder is far from overpowering. If you're a big fan of curry (don't worry it's not spicy), then this will not disappoint. You can either make this curry on the spot or make it in advance to allow the flavours to soak overnight. We much prefer option two but cooking it in the evening and serving up straight away is just as fine. Just make sure you allow it to simmer under a lid!
Ingredients
Soup
- Coconut oil (2 tbsp)
- Canned pumpkin puree (2x 400ml)
- Canned full-fat coconut milk (2x400ml)
- Vegetable stock (1 cup)
- Onion (1, diced)
- Garlic cloves (6, crushed)
- Curry powder (2 tsp)
- White pepper (1/2 tsp)
- Oregano (1/2 tsp)
- Thyme (1/2 tsp)
- Bacon medallions (6, cooked and cut into chunks)
- Pomegranate (Handful, to serve)
- Pumpkin seeds (Small handful, to serve)
- Salt & pepper (Pinch)
Method
Begin by heating a saucepan with coconut oil and adding the onion and garlic.\nFry for 10 minutes on medium heat (or until the onion turns soft).\nAdd the pumpkin, bacon and spices and stir and cook for another 5 minutes. Add\nthe coconut milk first and if the soup is a little too thick for your liking, then add\nthe vegetable stock (mixed with water) and stir once again.\nOn low heat, leave the soup to simmer for 20 minutes. Once you're ready to serve,\nadd salt and pepper to taste and serve with a tablespoon of pomegranate and\npumpkin seeds.