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Ingredients

  • 2  Carrots diced
  • 2  Celery sticks diced
  • 1  onion diced
  • 1 clove garlic minced
  • 1 tbsp Coconut oil
  • 1 kg Butternut pumpkin/squash peeled and diced
  • 3  Thyme sprigs
  •   Salt and pepper to taste

Servings: 4

Instructions

  1. Sauté mirepoix in coconut oil until softened. Add garlic for an additional few minutes.
  2. Add pumpkin, thyme, salt and pepper. Cover with water.
  3. Gently simmer until pumpkin softens to the point of breaking down.
  4. Blend half the soup and add back in.
  5. Variations can include the addition of spices and ginger.