Updated: Apr 23, 2018
50g of butter or nuttelex olive oil spread
1 heaped tsp of salt reduced chicken stock
1-2 C of hot water
1tsp of cinnamon
1tsp of paprika
1/3 C of lite coconut cream
In the microwave (if you have a Microwave safe dish) cook butter and diced up onion for 2 minutes.
Add cubed chunks of pumpkin, chicken stock, cinnamon, paprika, and chilli.
Pour boiling water over the pumpkin until the pumpkin is almost covered. Too much fluid will make the soup runny.
Cook for 10 minutes, stir and then cook for another 10 minutes.
Blitz everything together in the food processor or with a hand mixer in small batches.
Add the coconut milk and cook in the microwave for another 2 minutes