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Ingredients:

2 Tbls Coconut oil

1 Onion, chopped

2 Garlic cloves, crushed

1 cm piece Ginger, finely chopped

2 tsp curry powder

500g pumpkin, chopped

1 litre of chicken or vegetable stock

Salt and Pepper to taste

Instructions:

  1. Heat oil in a saucepan on a medium heat

  2. Add onion, garlic, ginger, and curry powder

  3. stir for 3 mins or until fragrant

  4. Add pumpkin and broth

  5. Bring to the boil, turn down to a medium low heat and                          let simmer for 45 minutes

  6. Take off heat and allow to cool

  7. Blend soup using a blender or stick blender

  8. Season with salt and pepper

  9. Serve warm

 

Can be garnished with parsley or herbs of your choice,

cream, sour cream, or chilli flakes

CURRIED PUMPKIN SOUP

Ulverstone Nutritional Health

0488 195 994

Private health fund rebates available from most health funds

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