Pumpkin Soup

Whats better than a big bowl of hot soup on a cold miserable day?

I made this super yummy thai inspire pumpkin soup last night and wow! It is paleo friendly for all you cave people out there. The only problem is I am not a recipe follower or writer I am more of a chuck and throw cook so this is a rough recipe.

Kinda Thai Pumpkin Soup.

2x Spring onions whole lot chopped      1 Tbsp Cooking Fat- I used bacon fat

1 tsp ground ginger      1tsp crushed Garlic    sprinkle of dried chillies-use fresh if you have them

pumpkin- not sure how much I used I was given 2 bags of the pre chopped stuff and used both

4 cups Stock       1 can Coconut Milk- save some of the thick stuff off the top

Couple of Keffir Leaves   Fish Sauce- to your preference  1Tbsp Umami Salt

and if you like a dollop of Sweet Chilli Sauce

So put your cooking fat in a large pot add ginger and garlic and stir round till its fragrant, bung in the spring onions and chilli. When the white bits of spring onions are soft, add the pumpkin,keffir leaves and the stock. Leave to come to the boil and allow to simmer for 30 minutes-1 hour, or til pumpkin is soft. Add the coconut milk and fish sauce stir well. After this I put it in the food processor and blended it till smooth then put back in to the pot and played round with flavourings, and added the umami salt and I added a bit of cinnamon but think nutmeg might work well too.

When I served the soup I drizzled the thick stuff from the can of coconut milk over the top and for hubby a drop of sweet chilli sauce, which sunk to the bottom and when he stirred it through it gave an added zing to this tasty concoction.

Golly what a horrendous photo, meh food doesnt need to look good to taste good.

And if you dont know what Umami Salt is, its made in Nelson by Urban Hippie , it is a live food that possesses enzymes that bring out the umami properties in food, and I use it instead of salt .