This recipe is so easy it hardly deserves to be called a recipe.

For lack of better word however, I am still calling it a recipe.

There are zillions of pumpkin soup recipes out there calling for a whole host of different ingredients; coconut cream, garlic, ginger, almond milk, herbs and spices.

Quite frankly, I find all you need is a rich broth and some fresh butternut. The result is sweet, creamy and soul-warming.

The Most Amazing Pumpkin Soup in the World

• 1/4 butternut pumpkin, peeled, de-seeded and diced
• 3 cups of rich bone broth

Method

Place the pumpkin and the broth is a small saucepan on the stove top and bring to the boil. Reduce to a low simmer and place lid on pan. Cook for 10 minutes (the pumpkin should be lovely and soft).

Transfer the lot to a high speed blender or food processor and blend until completely smooth.

Enjoy in a bowl with a spoon, or in a mug as a hot, sweet drink.

Notes

• If your broth is on the leaner side, add a few Tbsp. homemade tallow, coconut oil or organic butter
• You could also use 1 cup broth for a really thick soup, which by the way, when blended tastes similar to thick, sweet egg custard. My taste buds are wildly unusual. Don’t hold me to that.

I find this is the ultimate meal to make when …

a) you’ve got a funny tummy and just need something comforting and easy to digest

b) have a cold or feel one coming on

c) everyone else is having hot chocolate and you want to enjoy a sweet and creamy beverage without the caffeine (and you get to show off a cute little orange moustache – bonus!)