Warming Pumpkin Soup.
Warm up this afternoon with a nourishing, creamy, vibrant pumpkin soup.
Pumpkins are full of flavor AND nutritional benefits...
Pumpkin seeds are fabulous for cleansing the digestive tract! Being high in curcubitin means they have anti-fungal properties which in turn will relieve the digestive tract from parasites.
They also give you a winter glow from beta-carotene which converts to vitamin A in the body!
Roasting the pumpkin beforehand advocates a smoky depth to this soup. Top with pumpkin seeds and garnished with alfalfa sprouts. Super creamy with the added secret BNUTZ VANILLA AND MACADAMIA NUT
ingredient 💛•🍁
INGREDIENTS
- FOR THE SOUP:
- 2 tbsp of coconut oil
- 1 medium-sized pumpkin, peeled and de-seeded
- keep the pumpkin seeds to toast
- 4 onions, finely chopped
- 1 tbsp BNUTZ vanilla and macadamia nut butter
- 2 garlic cloves, crushed
- 1 tsp of coriander powder
- 2 tsp of cumin powder
- ½ tsp of turmeric
- ½ tsp of cayenne
- 500ml of fresh chicken or veggie stock
- 1 can of coconut milk
- Alfalfa sprouts to garnish
DIRECTIONS
- Chop the pumpkin into bitesize chunks.
- Heat the oil in a large pot until it has melted, add the shallots and cook for 5 minutes with a pinch of salt until golden.
- Add the garlic and stir for 30 seconds then add the dried spices and 2 tbsp of the stock, stir well for 30 seconds until fragrant, then add the pumpkin and a big pinch of salt.
- Stir for a minute, coating the pumpkin in the spices then add the rest of the stock and coconut milk plus another pinch of salt.
- Bring to a boil then reduce to a simmer, simmer for 40 minutes until the pumpkin is cooked through then puree until smooth.
- Roast the pumpkin seeds on an oven tray and place in the oven for 15minutes. Garnish with alfalfa sprouts and serve.
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