Ingredients
1/2 Pumpkin
3 Zucchini- Optional
1 - 2 bunches Broccoli or Broccolini
3-4 Carrots
1/2 Onion
1 tsp Curry powder
1 tsp Paprika powder
1/2 tsp Cracked pepper
1-2 tsp Himalayan sea salt/ Pink salt
4 cupsChicken broth
Instructions
1/ Cut the pumpkin into slices/ chunks. Cut the skin off and scrape seeds out.
2/ Place the onion in olive oil and on a low heat sauté it
Add the broth and water in a pot. Liquid won't quite cover all the pumpkin
3/ Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) Aprox 10-15 minutes
4/ Remove from heat and use a stick blender to blend until smooth
5/ Season to taste with himalayan sea salt, cracked pepper,Paprika and curry powder. Stir through.
Serve up.
Ladle soup into bowls, drizzle over a bit of cream Optional, sprinkle with fresh parsley if desired.
Serve with Gluten Free Bread.
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