CREAMY PUMPKIN SOUP

This creamy and nourishing soup is packed full of flavour and perfect for the winter months. Pumpkins contain potassium, vitamin C and are a powerful source of fibre. They are also rich in beta carotene, a potent antioxidant which is converted by the body to vitamin A, vital for supporting fertility, eyesight and gut health as well as helping us to maintain a healthy immune system.

(Serving 4-6)
Ingredients

1 tbsp coconut oil

4 garlic cloves, crushed

1 large onion, chopped

1/2 large pumpkin, chopped

(skin removed, seeds put aside for roasting)

 2 celery sticks, chopped

 250g mushrooms, chopped

 2 medium carrots, peeled and diced

 1 tsp ground turmeric

 500ml vegetable stock

250ml coconut milk

1 tsp ground cumin

½ tsp salt

¼ tsp freshly ground black pepper 

Handful of fresh parsley, chopped for garnish

Method  

Preheat the oven to 160°C. Place the chopped pumpkin in a baking tray and roast for 20 minutes, or until tender. Roast the seeds in a separate tray for approximately 10 minutes, until golden brown.

Meanwhile, heat the oil in a large saucepan, add the garlic and onion and cook over medium-high heat until soft and translucent (about 5-10 minutes).

Add the carrots, celery and mushrooms and cook for another 2-3 minutes, stirring occasionally.

Add the remaining ingredients. Bring to the boil, then lower heat and cook for around 15-20 minutes, or until vegetables are tender.

Remove from the heat, add the roasted pumpkin and blend the mixture (hand blender or other) until smooth.

Bring back to the pan, add a splash of water and heat to the thickness you require.

Top with roasted pumpkin seeds and parsley.

Once cool, keep in the fridge for up to 3 days or alternatively freeze for another day.