SOUP-ERB!

CURRIED PUMPKIN SOUP

SERVES 4

KEEP ON TRACK per serving

FAT 35G CARBS 29G PROTEIN 9G

FOR THE SOUP

30ml coconut oil
1 onion, peeled and chopped
6cm piece of ginger, peeled and grated
2 garlic cloves, peeled and finely chopped
2 tbsp curry powder or garam masala
1kg pumpkin, peeled and cubed
3 cups (750ml) chicken stock salt
1 tin (410g) coconut milk

FOR THE PUMPKIN

200g extra pumpkin, peeled and cut into wedges
30ml coconut oil
salt

TO SERVE

¼ cup mixed seeds (such as pumpkin, sunflower and linseed), lightly toasted
small handful fresh coriander

1. For the soup: Heat the oil in a large saucepan over medium heat.

2. Add the onion, ginger and garlic and cook for 5 minutes or until soft and translucent.