Roasted Pumpkin and Ginger Soup
13th September 2018
Asian Chicken Soup
20th September 2018
Ingredients
- 400 grams medium squash
- 2 units courgette peel and cut
- 1/2 unit onion roughly chopped
- 2 cloves garlic smashed
- 1 tablespoons coconut oil
- 1 1/4 cup oat milk
- 1/4 tsp cayenne pepper
- toasted pumpkin/walnuts
- Himalayan Crystal Salt to taste
- Coconut cream to taste
- Goat cheese to serve with
Servings:
Instructions
- Cut the squash into small wedges. Scoop out the seeds, cut off the rind, and dice the squash. Peel and cut the courgette the same size as the squash.
- Heat the oil in a large frying pan over medium-high heat and add the onion and garlic for about 4 minutes. Add also the squash at the same time.
- Add the courgette and add the oat milk, you will need just enough to cover the vegetables. mix well and let it simmer for about 15 or 20 minutes.
- Place everything in a blender and the cayenne. Blend for 3-5 minutes or until the mixture is very smooth. Season generously with salt. Top each serving with toasted pumpkin seeds/ walnuts and goat cheese.
