- Butternut Pumpkin (1)
- Kumara (1)
- Potato (1)
- Onion (1)
- Garlic (2 cloves)
- Coconut Oil (1 Tbsp)
- Ground Nutmeg (1 tsp)
- Rosemary (1 tsp)
- Vegetable Stock (1L)
- Sea Salt (pinch to taste)
- Pepper (pinch to taste)
Dice up all the vegetables.
Bring a large pot to a high heat and add the oil.
And the onion and garlic to the pot and sauté until soft (2-3 minutes).
Add the pumpkin, kumera, potato, nutmeg, rosemary and vege stock.
Stir the vegetables and add more water as desired (this recipe usually makes quite a thick soup).
Bring the soup to a boil and then leave to simmer until all the vegetables are soft and easily break apart (about 25 minutes).
Remove the soup from the heat and blitz with a stick blender until smooth.
Serve with a sprinkling of sea salt and pepper and enjoy!