Fit Girl Eats: Pumpkin soup

Okay…so…how do I say this…um….I’m pretty sure I made THE BEST pumpkin soup ever seen by mankind. No offense to anyone who thinks they make the best one…but you don’t. I do. And luckily for you I’m here to share my wisdom. Here’s the first secret - It’s soooo easy and fast. And the second - It’s soooo healthy

Here’s what you’ll need

- 1 hokaido pumpkin

- 1 large onion

- 1-3 cloves of garlic - depending on your taste

- about 2-3 cups of vegetable stock

- 2dcl coconut milk - I used the light version, but the normal one is great too

- 2 cups spinach leaves of a couple of cubes if you have frozen spinach

- pepper, turmeric, chilli

- coconut oil - just a little to saute the onions and garlic

1. Add a couple of tbs of coconut oil to a pre-heated pan. Add the onion and garlic- finely chopped. Cook until the onion turns soft and kinda see-through..Be careful not to let them turn brown.

2. Add the pumpkin - this needs to be peeled, de-seeded and cut into pieces. Cook for a few minutes, but take care not to burn the onions.

3. Add the vegetable stock, stir, bring to a boil and cover. Now you’ve got a couple of minutes to yourself. Wait for about 10min or until the pieces of pumpkin are soft- try with a fork. This time may vary depending on how big you cut you pumpkin.

4. Add the coconut milk and wait for the soup to boil.

5. Remove from heat and blend untill smooth.

6. Add the spinach leaves and stir together. Now if you add fresh spinach you don’t need to bring the soup back to a boil, although you can if you wish to do so, But the heat from the soup will cause the leaves to wilt really fast. If you add frozen spinach, I suggest you bring the soup back to a boil, and keep it boiling until the spinach is comletely defrosted.

7. Now you’re basically done. Add pepper and turmeric. Salt if you wish too - but be careful, because the stock is usually salty enough. You can add even more seasoning, but I’m embarrassed so say this is all that I had…in my excuse- it’s a new apartment, so I haven’t gotten around to buying evrything yet.

8. Plate the soup. Make a coconut milk swirl and sprinkle with chilli flakes for some heat and a beautiful visual effect :D