1 tbspn MCT Oil
1 brown onion chopped
2 garlic cloves crushed
1kg butternut pumpkin, peeled, de-seeded, cut into 2cm pieces
4 cups vegetable stock
1 bay leaf
1/2 cup short pasta shapes
Heal MCT Oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring
for 5 to 7 minutes or until soft. Add pumpkin, cook stirring for 2 to 3 minutes or until well
coated. Add stock and bay leaf to pan. Bring to the boil. Reduce heat to medium-low.
Simmer, partially covered for 20 to 25 minutes or until pumpkin is tender. Meanwhile cook
pasta in a saucepan of boiling salted water following packet directions, until tender. Drain
Remove soup from heat. Discard bay leaf. Blend soup until smooth. Return to saucepan.
Add pasta. Cook stirring over medium heat for 2 to 3 minutes or until heated through.
Season with salt and pepper to serve.
1 brown onion chopped
2 garlic cloves crushed
1kg butternut pumpkin, peeled, de-seeded, cut into 2cm pieces
4 cups vegetable stock
1 bay leaf
1/2 cup short pasta shapes
Heal MCT Oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring
for 5 to 7 minutes or until soft. Add pumpkin, cook stirring for 2 to 3 minutes or until well
coated. Add stock and bay leaf to pan. Bring to the boil. Reduce heat to medium-low.
Simmer, partially covered for 20 to 25 minutes or until pumpkin is tender. Meanwhile cook
pasta in a saucepan of boiling salted water following packet directions, until tender. Drain
Remove soup from heat. Discard bay leaf. Blend soup until smooth. Return to saucepan.
Add pasta. Cook stirring over medium heat for 2 to 3 minutes or until heated through.
Season with salt and pepper to serve.
Little Leakers
Pumpkin and Pasta Soup
