Gluten Free | Vegan | Vegetarian 

Serves 8 

INGREDIENTS:

• 1 Jap pumpkin, approximately 3kg (peeled, seeds removed, cut into cubes)
• 3 tablespoons ginger (grated)
• 1 brown onion (roughly chopped)
• 2 cloves garlic
• 400ml coconut cream
• 2 cups chicken stock
• 2 cups water
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 handful fresh coriander
• 1 tablespoon extra virgin olive oil

 

DIRECTIONS: 

1. In a large saucepan saute onion, garlic and ginger in olive oil for 2 minutes, or until soft
2. Add remaining ingredients to saucepan, stir to combine.
3. Bring to the boil and simmer covered for 25 minutes or until pumpkin has softened
4. Using a hand blender or food processor, blend until smooth.
5. Garnish with cracked pepper, chives, and pumpkin seeds when serving

 

 

Recipe by Jenna Yeo – Whole Food Dietitian 

Jenna is a qualified Nutritionist and Dietitian with a passion for whole food living and natural cooking. With a belief that good health starts in the kitchen, Jenna draws great pleasure from educating others on how to incorporate real foods into their diet. Jenna currently balances her time working one-on-one with clients in private practice, providing consultancy services to residential facilities and facilitating workplace wellness programs.

W: www.jennayeo.com

F:  /jennayeodietitiannutritionist

I:  @jennayeonutrition

T:  /jennaynutrition