Pumpkin Soup


  • 350g Pumpkin, diced
  • 200g cauliflower, broken into small florets
  • 1 onion, finely chopped
  • 2-3 garlic cloves, crushed
  • 1 tbs vegetable stock
  • 1-2 tbs chicken bone broth powder (optional)
  • ¼ tsp curry powder (optional)
  • 650mls water
  • Pepper, to taste


  1. Add all ingredients to a large saucepan over medium heat.
  2. Cook for 20-25 minutes, stirring occasionally, until vegetables are soft.
  3. Blend with a stick blender, or transfer into food processor and blend until smooth.
  4. For an extra protein hit, serve with 120g cold shredded chicken.

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