A delicious warming soup perfect with autumn or winter. Immune boosting and nutrient dense with ginger, garlic and chicken / beef broth. The pork makes a great addition to the top and adds a source of protein to help balance the dish out.

Pumpkin can be used as an alternative to butternut squash.

Servings: 3 (main portions)

Cooking time: 10 minutes prep, 40 minutes cooking time

INGREDIENTS

• 2 tbs coconut oil

• 1 brown onion, diced

• 2 garlic cloves, crushed

• 2 inches ginger sliced

• 1 butternut squash* - peeled, deseeded and cubed (approx. 1.2kg) (keep the seeds for later)

• 2.5 cups beef / chicken stock (homemade or good quality concentrate / dehydrated versions)

• 1 cup filtered water

• 1 tbs sage

• 3 tbs finely chopped coriander

• 300g minced pork or chicken

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METHOD

1. Melt the coconut oil in a large saucepan over medium heat

2. Add the diced onion and sautee until soft and lightly browned

3. Add the crushed garlic and the sage and stir for 30 seconds to a minute

4. Add ½ cup of chicken or beef stock followed by the 1.2 kg of pumpkin and top with remaining stock and water.

5. Add ⅓ tsp of salt and pepper

6. Simmer for 20 - 30 minutes until the pumpkin is soft

7. Whilst cooking, pan fry the seeds from the butternut seeds in 1 tbs of coconut oil until golden brown, add ½ tsp salt towards the end of the cooking time.

8. Once booked, take the pumpkin off the heat and let cool for 15 minutes

9. Use an immersion blender or food processor to blend into a soup

10. Reheat as required before serving

11. Heat up a frying pan with 2tbs of coconut oil, add the minced pork or chicken and pan fry until golden brown. Season with salt and pepper.

12. Add the soup serving bowls and top with minced pork / chicken, toasted pumpkin seeds and coriander