30g MCT Oil
1 med Onion (stuffed with 2 cloves)
pinch salt
1 cup skim milk
1 kg Pumpkin
2 tspns sugar
2 1/2 cups Chicken Stock
Heat MCT Oil on a low heat in a large heavy saucepan, add pumpkin and stir until well coated
with MCT Oil. Cover pan, cook 10 minutes. Add onion, sugar, salt and stock. Replace lid
and cook until pumpkin is tender. Discard Onion, add milk and season with brown pepper
and then puree and reheat.
(I add chicken to this to add extra protein)
1 med Onion (stuffed with 2 cloves)
pinch salt
1 cup skim milk
1 kg Pumpkin
2 tspns sugar
2 1/2 cups Chicken Stock
Heat MCT Oil on a low heat in a large heavy saucepan, add pumpkin and stir until well coated
with MCT Oil. Cover pan, cook 10 minutes. Add onion, sugar, salt and stock. Replace lid
and cook until pumpkin is tender. Discard Onion, add milk and season with brown pepper
and then puree and reheat.
(I add chicken to this to add extra protein)
Pumpkin Soup
Little Leakers