RUSTIC PUMPKIN SOUP
INGREDIENTS
1kg butternut pumpkin
1 brown onion - sliced
2 cloves garlic - peeled
3 cups vegetable or bone broth
1 cup filtered water
1/2 cup coconut cream
METHOD
Cut the pumpkin into 3cm cubes.
Remove the skin and seeds.
Place the pumpkin, onion, garlic, broth and water in a large pot over a high heat.
Allow to boil, uncovered and then reduce heat to a rapid simmer and let cook until pumpkin is tender.
You'll know it's done when a butter knife slides through.
Remove from heat, allow to cool slightly and blend with a stick blender.
Stir through coconut cream and season with salt and pepper to taste.
Ladle into bowls and top with roasted pumpkin seeds, chilli flakes and some goats feta if desired.