Pumpkin and Coconut Slow-Cooker Soup

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Ingredients: 1 whole pumpkin chopped into large chunks (leave the skin on, its all good once slow cooked), 1 can of full fat Ayam coconut cream, 1 chopped onion, half a cup on beef stock/bone broth (a good recipe is here by Sarah Wilson (the wonder woman behind ‘I Quit Sugar’ books and website)

Steps: Throw it all in the slow cooker, set to low and cook for 8 hours. Mush it up with a potato masher until smooth and EAT. You’ll feel so warm inside.

*Yummy served with a piece of butter-slathered cloud bread from The Good Life Health’s website.

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