Spicy Pumpkin Soup

Name: Spicy Pumpkin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Ingredients: 1Kg Pumpkin - Chunky chopped (Shay, please skin! :-) ); 50g Olive oil - 20g for the pumpkins &amp; 30g for the leeks; 200g Leeks; 1 Large garlic clove or 1 tsp - chopped finely; 4 tsp Curry Blend; 900ml Vegetable stock (liquid) - used 2 stock cubes; 200ml Coconut milk / Double cream (macros are for coconut milk); Salt and pepper, season to taste; 100g Pumpkin, chopped small; 25g Pecans or flaked almonds; 25g Butter; Salt &amp; Pepper

MKK - Michele's Keto Kitchen

Spicy Pumpkin Soup

Rated 4.0 stars by 5 users

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Author:

Michele Cooper

This is a super easy recipe to make, but the topping adds a little extra luxury to it. This is optional and the extra macros for this are at the bottom of this recipe

For the whole recipe:

623 Calories / 33.8g Carbs / 30.2g Protein / 38g Fat

Makes 6 portions - each portion contains:

104 Calories / 5.6g Carbs / 5g Protein / 6.3g Fat

Ingredients

1Kg Pumpkin - Chunky chopped (Shay, please skin! :-) )
50g Olive oil - 20g for the pumpkins & 30g for the leeks
200g Leeks
1 Large garlic clove or 1 tsp - chopped finely
4 tsp Curry Blend
900ml Vegetable stock (liquid) - used 2 stock cubes
200ml Coconut milk / Double cream (macros are for coconut milk)
Salt and pepper, season to taste

Optional Extra Topping

100g Pumpkin, chopped small
25g Pecans or flaked almonds
25g Butter
Salt & Pepper

Directions

Preheat the oven to 210°C or the Ninja Foodie / Grill to 200°C.
In a bowl, mix the pumpkin with 20g olive oil plus salt and pepper.
Lay the pumpkin across a lined oven tray.
Cook for about 25 - 30 minutes or until slight brown at the edges but not burnt
Heat remaining oil in saucepan and cook leeks over medium heat for 3-4 minutes or until soft, do not brown
Add garlic and Curry Blend and cook for 1 minute
Add pumpkin and stock to pan, bring to the boil, then reduce heat and simmer for 15-20 minutes or until all vegetables are tender
Add the coconut milk and stir through
Remove pan from heat and set aside to cool slightly.
Put the soup mix in a food processor in batches or use a hand blender, and process until smooth.
Season to taste

Optional Extra Topping

Melt the butter in a non stick frying pan
Add to this the pumpkin and fry until the pumpkin is almost cooked, about 5 minutes
Then add the nuts and fry for a further 2 - 3 minutes
When you serve up your soup, sprinkle this on top of each portion
Enjoy :-)