Winter Wellness Pumpkin Soup

August 9, 2018 10:21 pm Published by

 1.50 kg pumpkin
 1 brown onion
 1 carrot
 1 stick celery
 3 Cloves garlic
 1 tbsp ginger
 1 tbsp turmeric
 1 tbsp coriander seeds
 1 tbsp mustard seeds
 3 cups veggie stock (or bone broth)
 1 cup coconut milk

1

- Half the pumpkin and remove the seeds (you can keep these for roasting)
- then chop into wedges
- roughly chop the onion, garlic, ginger, carrot and celery
- Melt your butter or coconut oil in a large casserole dish over a medium heat. Add the onion, celery and carrot and saute until onions are translucent, stirring frequently.
- Add ginger, turmeric, mustard seeds and coriander and continue to stir frequently. Cook spices with onion mixture, after about 5 minutes you should start to smell the the aroma from the spices being released.
- Add your pumpkin and stir, the pumpkin will begin to soften around the outsides.
- Add your stock and bring to boil
- Reduce soup to a simmer until the vegetables are tender.
- Remove from the pan
- You will need a stick blender, or a food processor which is resistant to heat, and blend until smooth
- add your coconut cream, and S+P to finish

- Enjoy with some fresh bread or coconut yoghurt

- Freeze left overs in an air tight container

Ingredients

 1.50 kg pumpkin
 1 brown onion
 1 carrot
 1 stick celery
 3 Cloves garlic
 1 tbsp ginger
 1 tbsp turmeric
 1 tbsp coriander seeds
 1 tbsp mustard seeds
 3 cups veggie stock (or bone broth)
 1 cup coconut milk

Directions

1

- Half the pumpkin and remove the seeds (you can keep these for roasting)
- then chop into wedges
- roughly chop the onion, garlic, ginger, carrot and celery
- Melt your butter or coconut oil in a large casserole dish over a medium heat. Add the onion, celery and carrot and saute until onions are translucent, stirring frequently.
- Add ginger, turmeric, mustard seeds and coriander and continue to stir frequently. Cook spices with onion mixture, after about 5 minutes you should start to smell the the aroma from the spices being released.
- Add your pumpkin and stir, the pumpkin will begin to soften around the outsides.
- Add your stock and bring to boil
- Reduce soup to a simmer until the vegetables are tender.
- Remove from the pan
- You will need a stick blender, or a food processor which is resistant to heat, and blend until smooth
- add your coconut cream, and S+P to finish

- Enjoy with some fresh bread or coconut yoghurt

- Freeze left overs in an air tight container

Winter Wellness Pumpkin Soup

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