1 whole pumpkin – peeled and de-seeded
2 brown onions
2 inch chunk of fresh ginger (more if desired)
Sufficient bone broth to cover or water
2 Tbsp Ghee or Lard
250ml coconut cream
Natural Yogurt – optional
Tinned Tuna – optional
Tabasco sauce – optional
Melt the ghee, chop onion and ginger and saute in a large heavy based saucepan for 2-3 mins.
Add chopped pumpkin – roughly bite sized pieces, the smaller the pieces that faster it will cook.
Just cover with broth/water.
Bring to the boil then reduce to a simmer for approx 20 mins, or until pumpkin is soft.
Remove from the heat and blend till smooth.
Stir through coconut cream, blending if required.
If desired add natural yoghurt, tuna and Tabasco.
Serve with a green salad.