What’s Cookin’?

Pumpkin Soup for the Soul

4-5 x cups chopped butternut pumpkin and roast in the oven with garlic and a smidge of olive oil

8 cups Chicken Bone Broth (slow cooked for 24 hours)

1 x organic chicken boullion cube

1/4 cup of cream sherry


1 cup coconut cream or 1/2 cup coconut oil

1 x TBS of Herbies Laksa Mix Spice

1/2 cup milk

Cook until the pumpkin is mushy then puree with a hand blender. Serve with fresh coriander