Pumpkin soup and chestnuts

Just in case you needed a reason to eat more pumpkin, there are more health benefits of pumpkins than you might realize like with eating pumpkin can also help you look younger!, it can improve your immune system, lower cancer risk, and more. Also with so many health benefits from pumpkin, we will help you to make a classic, super easy pumpkin soup !This is one recipe that will shake up your meal plan and guaranteed to become one of your favourite soups (beside psst brocoli soup)! Adding Pook original sea salt coconut chips gives this soup a fun yumy taste! Lunch/Dinner Serves: 6 Person Preparation time: 20 minutes Cook time: 60 minutes Estimated time: 1 hour 20 minutes Ingredients: Equipement: 1 kg pumpkin Oven 100 g butter (unsalted) Baking paper 500 g coconut milk Baking tray 200 g cold water Saucepan 50 g chestnuts in jar Pan 5 sprigs of thyme Mixing bowl 3 sprigs of rosemary 2 Ts coconut oil 4 yellow onions Pepper Salt Pook Original Sea salt Coconut Chips Instructions: 1. Pre-heat the oven to 180°C 2. Cut the pumpkin Cut the pumpkin in two and take out the seeds with a spoon. Cut into large cubes or large slices. 3. Mix the pumpkin with olive oil and rosemary In a mixing bowl mix the sliced pumpkin with 2 tablespoons of coconut oil and the sprigs of rosemary. 4. Place in the oven for 40 minutes Place the slices or cubes on a baking paper on baking tray to roast in the pre-heated oven for about 45 minutes. After 45 minutes they have to be soft. 5. Make the coconut milk thyme infusion In a pan, heat the coconut milk. When it is warm, remove from the heat and add the sprigs of thyme. Let infuse for 30 minutes. 6. Sweet the onions Heat 50g of the butter in a heavy saucepan. Add the onions and cook over medium then low heat for about 10 minutes, until the onions become translucent. 7. Combine and simmer for 15 minutes Remove the thyme from the infuse coconut milk and add it to the onions with 200g of cold water. At a medium heat add the roasted pumpkin (without the sprigs of rosemary) and the chestnuts. Cover and simmer for 15 minutes. 8.Process with a hand blender and season After 15 minutes, out of the heat, process the preparation with 50g of butter using a hand blender. Season to taste with salt and pepper. 9. To finish and serve When ready to serve, for a crunchy pinch, combine with original sea salt coconut chips. #recipe #originalseasalt #pumpkinsoup #vegan #glutenfree

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