Creamy Pumpkin Soup

The perfect belly-warming soup for when the mercury drops.

Ingredients:

• Pumpkin 1.2kg

• 1 Chilli

• 1 onion

• 50g of butter or nuttelex olive oil spread

• 1 heaped tsp of salt reduced chicken stock

• 1-2 C of hot water

• 1tsp of cinnamon

• 1tsp of paprika

• 1/3 C of lite coconut cream

Method:

• In the microwave (if you have a microwave-safe dish) cook butter and diced up onion for 2 minutes.

• Add cubed chunks of pumpkin, chicken stock, cinnamon, paprika, and chilli. 

• Pour boiling water over the pumpkin until the pumpkin is almost covered. Too much liquid will make the soup runny.

• Cook for 10 minutes, stir and then cook for another 10 minutes.

• Blitz everything together in the food processor or with a hand mixer in small batches. 

• Add the coconut milk and cook in the microwave for another 2 minutes