Delicious and Creamy... eat as is, or with some shredded chicken
This soup is light but filling as it has lots of healing fats and broth...
Ingredients:
1/4C duck fat
1/4C ghee
1/2 butternut pumpkin
2C broth
Method:
Peel and chop pumpkin and put in a pot with the fat and ghee
Stir on medium heat as the fats melt
Once melted, simmer for 10 minutes
Add the broth and cook until pumpkin is soft
Puree in the Thermomix for 20 seconds Speed 8
To Serve,
simply drink from a cup with a dollop of yoghurt or top with shredded chicken, some crispy kale and toasted nuts
Crispy Kale - toss some finely sliced kale in coconut oil and fry until crispy
Toasted Nuts - chop some walnuts and stir over medium heat until golden and crunchy
