Low Carb Pumpkin Soup

Name: Low Carb Pumpkin Soup
Total time: 75 min
Ingredients: 1.2kg Pumpkin, peeled and chopped (this is about 1 large whole butternut pumpkin); 1 kg Cauliflower (about half a large); 200ml (sml can) Coconut Cream, we used Ayam as its 100% coconut.; 400ml water; 1 heaped teasp of stock (we used massel powdered); 2 Tbsp (40g) Red Curry Paste of choice (add more or less, as it is a spicy paste); Olive oil for roasting veggies (you can use butter, or coconut oil if you wish); Coriander (garnish, optional); sour cream for dolloping on top (optional)

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You can't beat Low Carb Pumpkin soup when it comes to warming up in the cooler part of the year. Comfort food at its best!

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Ingredients

1.2kg Pumpkin, peeled and chopped (this is about 1 large whole butternut pumpkin)
1 kg Cauliflower (about half a large)
200ml (sml can) Coconut Cream, we used Ayam as its 100% coconut.
400ml water
1 heaped teasp of stock (we used massel powdered)
2 Tbsp (40g) Red Curry Paste of choice (add more or less, as it is a spicy paste)
Olive oil for roasting veggies (you can use butter, or coconut oil if you wish)
Coriander (garnish, optional)
sour cream for dolloping on top (optional)