INGREDIENTS:
- 1 tsp Ghee
- 2 garlic cloves, minced
- 1 tbsp walnuts, roughly chopped
- 1 cup pumpkin, peeled and diced
- 1 cup broccoli florets, chopped
- 2 cups water (or vegetable broth)
- 1 tbsp coconut milk (optional)
- 1 tsp black pepper (adjust to taste)
- Salt to taste
HOW TO MAKE:
In a large pot, heat the ghee over medium heat. Add the minced garlic and sauté until fragrant (about 1 minute).
Add the chopped walnuts to the pot and toast them lightly for 1-2 minutes, stirring frequently. Remove a small portion for garnish, if desired.
Add the diced pumpkin and broccoli florets to the pot. Stir well to coat the vegetables with the garlic and oil mixture.
Pour in the water (or vegetable broth). Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the pumpkin and broccoli are tender.
Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches and blend until creamy.
Return the blended soup to the pot. Stir in the milk, black pepper, and salt. Heat gently without boiling to avoid curdling the milk.
Ladle the soup into bowls and garnish with the reserved toasted walnuts and a drizzle of olive oil.
NUTRITIONAL VALUE:
