Roasted Crown Pumpkin Soup with Ginger, Spice and All Things Nice.
Ingredients
Use organic ingredients where possible.
1/2 Crown pumpkin
Olive oil
Salt and pepper
Coconut oil
2 onions, diced
3 garlic cloves, peeled and chopped
2 teaspoons of Venkat curry powder
½ teaspoon ground turmeric
500 ml chicken or vegetable stock
½ can coconut cream
Salt to taste
2 drop doTERRA ginger essential oil
to serve, coconut cream, toasted pumpkin seeds (optional)
Directions
Turn on oven to 180
Cut pumpkin into slices
Place onto a baking tray lined with baking paper.
Rub olive oil, salt, and pepper onto pumpkin
Roast for approx 1 hour or until pumpkin is soft and cooked through.
Scoop pumpkin away from the skin and into a large bowl
Cool down
While roasting, dice onion and garlic.
Place coconut oil into the bottom of a large pot over a medium heat.
Once oil is warmed through saute onions for 3-5 minutes until softened
Add garlic and saute for a further minute.
Add Venkat curry and turmeric powder and stir through for 30 seconds.
Add chicken stock, stir through and bring to boil.
Add roasted pumpkin and simmer for 10 minutes.
Stir through now and then to ensure pumpkin is not catching on the bottom of the pot.
Add coconut cream and stir through.
Take off the heat and carefully pour mixture into a blender
Blend until smooth and creamy.
Clean the pot and place the pureed soup back into the pot.
Heat to a simmer to warm through.
Add 2 drops of doTERRA ginger essential oil and stir through.
Serve into warmed bowls and top with a dollop of coconut yoghurt and toasted pumpkin seeds.