Lemon Myrtle Pumpkin Soup

Pumpkin soup is such a comforting, warming meal, so try it today, with the added benefits of Lemon Myrtle!

Ingredients:

• 1 medium-sized pumpkin (about 3 lbs), peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon Lemon Myrtle Spice
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• Salt and pepper to taste
• Toasted pumpkin seeds and/ or fresh chives for garnish

Method:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
2. Add the minced garlic and dried Lemon Myrtle leaves to the pot and cook for an additional minute until fragrant.
3. Add the diced pumpkin to the pot and stir to combine with the onion and garlic mixture.
4. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes until the pumpkin is tender.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Stir in the coconut milk and season the soup with salt and pepper to taste.
7. Serve the Lemon Myrtle Pumpkin Soup hot, garnished with toasted pumpkin seeds and/ or chopped fresh chives.
   

Delight in the comforting and nourishing flavours of this winter soup!

Our thanks to our friends at Australian Native Products for this recipe.