Chef's Special: Low Carb Pumpkin Soup with Coconut Milk Recipe

Ingredients

• 1 medium pumpkin, diced
• 400 ml coconut milk
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon turmeric
• 1 teaspoon cumin
•  Fresh coriander, for garnish

Instructions

1. 1 Heat the olive oil in a large pan over medium heat.
2. 2 Add the onion and garlic and cook until soft.
3. 3 Add the pumpkin cubes and cook for another 5 minutes.
4. 4 Add the spices, salt and pepper and stir well.
5. 5 Add the coconut milk and bring to a boil.
6. 6 Let the soup simmer for 20 minutes, or until the pumpkin is soft.
7. 7 Puree the soup with an immersion blender until smooth.
8. 8 Garnish with fresh coriander and serve warm. No stress, this will turn out great!