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Oct 09

Tumeric Coconut Pumpkin Soup

TUMERIC COCONUT PUMPKIN SOUP
PREP
10 MINS
COOK
30 MINS
TOTAL
40 MINS
SERVINGS

4 serves

Gut loving soup that is perfect for a winter warmer. Bulk it up with your protein of choice (our fave is prawns), fresh herbs and greens (our pick is bok choy, fresh chilli and coriander) and seudo grain (quinoa).
INGREDIENTS

2 Garlic Cloves chopped
1 Onion chopped
1 cup Pumpkin chopped
1 cup Sweet Potato chopped
2 Carrots chopped
2 Tbls Cumin ground

1 Tbls Tumeric (fresh or ground)
2 Tbls Smoked Paprika ground
1 can Coconut Cream
2 cups Liquid (Water/Vegetable stock/Chicken Bone Broth)

METHOD

Pre steam or grill the Pumpkin, Carrot, Sweet Potato.
Add 2 Tbs of Coconut Oil or Ghee to a big pot on medium heat.
Add the Onion and Garlic, cook until light brown.
Add the cooked vegetables, herbs and liquid.
Simmer on a low to medium heat for 30min.
Add the Coconut Cream and stir.
Cool and puree if desired (I do this in the Vitamix)
Keep adding boiling water until you are happy with the consistency/thickness.
Serve with a drizzle of Extra Virgin Olive Oil, Chilli (fresh or paste), coriander, Himalayan salt and pepper.
Enjoy!

Download your complimentary gluten free recipe guide
Jaimielle

About The Author

Jaimielle Jacobs, Nutrition and Fitness Coach, is the founder of Live Your Own Fit – a revolutionary health and fitness programming that is a functional holistic approach to health optimization and performance through aerobic conditioning and individualised nutrition support.

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