Pumpkin Soup – Dairy Free

Dairy, Gluten, Nut, Egg Free

This colder weather means soup and warm crusty garlic bread in our house.  Pumpkin is my favourite.  This is a really easy recipe to make and I love knowing it contains.  It can also be frozen and easily defrosted.

• 1 onion (cut into quarters)
• 3 cloves of garlic
• 30g Extra Virgin Olive Oil
• 1/2 t Curry Powder
• 800g Butternut Pumpkin (cut into 2cmx2cm squares)
• 250g Potato (cut into 2cmx2cm squares)
• 500g Stock/Bone Broth
• 100g coconut milk

1. Place onion and garlic into thermomix bowl 4 seconds, speed 5
2. Add oil and curry powder 3 minutes, 100 degrees, speed 1
3. Next place pumpkin, potato and water into bowl 25 minutes, 100 degrees, speed1
4. When finished slowly turn dial to speed 9 for 1 minute
5. Add milk and mix for 8 seconds, speed 4
6. Serve with fresh garlic bread

Note:  Any kind of pumpkin can be used, I prefer the taste of the butternut.  We have a lot of diet restrictions and choose to use coconut milk, although please use milk of your choice.