Pumpkin and Leek Soup

Gluten, Dairy, Grain, Egg and Nut Free

Serves 4

INGREDIENTS:

• 50g Extra Virgin Olive Oil
• 1/3 tsp Curry Powder (see notes)
• 900g Pumpkin (cut into 1.5cm pieces)
• 100g Leek (white part only sliced into pieces)
• 2 tsp Himalayan Salt
• Ground Pepper to taste (opt)
• 100g Coconut Cream (see notes)

THERMOMIX METHOD:

1. Heat curry powder and oil in thermomix bowl for 1min/speed 1/90 degrees – MC off
2. Add pumpkin, leek, salt and pepper to bowl.
3. Fill bowl with filtered water to just below the max line.
4. Cook for 20 mins/speed 2/100 degrees with MC off
5. Place coconut cream into bowl.  Place on MC and blend soup gradually increasing speed from speed 4 to speed 9 for 1 min/sp 9.
6. This is great on its own or served with Garlic Pizza Bread.

CONVENTIONAL METHOD:

1. Saute oil and curry powder in a large pot for 1 minute
2. Add pumpkin, leek, salt, pepper and about 2 cups of filtered water (water should just cover top of vegetables)
3. Bring to boil and reduce heat to simmer until vegetables are tender.
4. Add coconut cream to pot and use hand blender (or transfer contents of pot to a blender) and blend until smooth.
5. Serve and enjoy

NOTES:

If you are using store bough curry powder make sure and you are grain free, make sure it doesn’t contain rice flour in it!!

I always use full fat coconut cream.  Make sure you use a good quality brand without any added nasties!!