Lockdown Pumpkin & Cannellini Soup

Introducing the simplest, most classic pumpkin soup that can be made with the bare essentials in your pantry.  While we are all self isolating there's a few things that have shifted to the top of my priority list when it comes to food. 

- Is it cheap to make? Check
- Is it comforting and a crowd pleaser? Check. 
- Can I make it using mostly long life items from my pantry? Check. 
- Can I freeze it for a later date? Check. 

So here it is, classic lockdown pumpkin soup with cannellini beans. ​

Ingredients
1 brown onion, diced
3-4 cloves garlic, crushed
1KG Pumpkin, peeled and chopped
1 400gm can cannellini beans, rinsed and drained
4-5 cups veggie stock (depending on how thick you like your soup)
1/2 tsp nutmeg (or ground cumin if you don't have nutmeg)
Zest of 1/2 an orange. I was out of oranges so I used 2 drops of my my doTERRA Wild Orange essential oil instead
1 handful of fresh thyme, chopped finely
Salt and Pepper

To serve:
Sourdough
Coconut Yoghurt
A drizzle of olive oil
Salt and pepper
A sprig of thyme

Instructions
This is so simple team. On medium heat, fry your onion in a good glug of olive oil for 5 minutes till soft. Add garlic, fry for 2 mins.  Add pumpkin and cannellini beans. Stir. Add veggie stock, thyme, nutmeg, orange zest and season. Stir. Pop the lid on and simmer for 15 minutes. 

When it's ready, the pumpkin will be soft. Pop the soup in your high speed blender or use a simple whizz stick and blend until smooth. 

Serve with garnishes

Comfort level 100!