Spiced Pumpkin Soup

Because it’s cold, and who doesn’t love warm soup on a cold winters night.

INGREDIENTS

• 500g pumpkin, diced and skin removed

• 200g kumara, diced and skin removed

• 1 brown onion, diced

• 3 cloves garlic

• 1/2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp smoked paprika

• 1 tsp korean chilli flakes

• 1 tsp mixed herbs

• 165mls coconut cream

• 1L vegetable or chicken stock

• 1 tbsp olive oil

CHICKEN FLOSS

• 200g cooked chicken, shredded

METHOD

1. In a large pot, heat the oil over medium heat with the onion and garlic. Cook for 5-8 minutes or until onion soften. Add the spices and continue to cook for a further 1-2 minutes.

2. Add stock, kumara, and pumpkin. Turn heat to high and stir. Bring to a boil, reduce heat to a simmer and cook for 20-25 minutes or until vegetables are soft.

3. While the soup is cooking, make the chicken floss by placing shredded chicken into an air fryer or pan and cook for 5 minutes or until chicken is is crispy.

4. Once vegetables are soft, removed the soup from the heat and mix together with an immersion blender. Add the coconut cream and mix gently.

5. Place back over the heat to keep warm, taste, and season to your preference.

6. Divide soup into serving bowls and top with the chicken

Although not featured we have made room to add your favourite bread. Feel free to add an extra 1-2 slices depending on your calorie requirements.

Serves 4

Nutritional Information: per serve

Calories: 339kcal

Protein: 28g

Fat: 16g

Carbohydrate: 16g

If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE