PUMPKIN SOUP RECIPE INGREDIENTS
700 – 800 g pumpkin – peeled and cut
2 – 3 carrots – peeled and cut
1 litre of bone broth
Salt and pepper
1 tablespoon of Digestive Health – food grade gelatin
1 small can 270ml of coconut cream
Place all ingredients into large pot, (except coconut cream) bring to the boil then reduce heat and simmer until cooked. Allow to cool, then place into a blender (I use my thermomix). Blend until a smooth consistency. While blending add coconut cream.
For people that have digestive issues – I recommend leaving out garlic and onion. For those who have no digestive issues, you can add an onion and 1 – 2 cloves of garlic.