Pumpkin soup with gluten free bread

Serves 1-2


• ½ tablespoon ghee / safflower / rice bran

• ¼ brown onion, finely chopped

• ¼ small pumpkin cut into 2-3 cm cubes

• 1¼ cups boiling water

• Salt & pepper to taste

• ¼ teaspoon fresh ginger, finely chopped

• ¼ teaspoon ground cinnamon

• ¼ teaspoon salt

• A handful of fresh parsley or coriander, roughly chopped 


1. Heat the oil in a large pan over medium heat.

2. Add the onion and cook until soft and slightly golden then add the ginger and sauté for 20 secs.

3. Add the cinnamon and stir, then the pumpkin and stir again briefly.

4. Add the lid and cook on a low-medium heat for 10-15 mins, stirring occasionally. If the Mixture is starting to stick to the pan, add the salt as this will help draw moisture out of the pumpkin.

5. Next, add 1¼ cups of boiling water (or enough to cover the pumpkins). Bring to the boil and simmer half covered for 5-10 mins or until the pumpkin is disintegrating.

6. Turn off the heat and, using a stick blender, puree into a smooth mixture. If you’d like it thicker, reduce until the desired result is achieved. If you want it thinner, add a little more water.

7. When done, add parsley or coriander, salt and pepper to taste

OPTIONAL: for a different taste, consider roasting the pumpkin, drizzled in olive oil, in a hot oven for 15-20 mins. It will give the soup a delicious ‘roasty’ taste.