Nourishing Pumpkin Soup

 

 

Nothing quite beats a big bowl of warming soup on a cold day... And now that I am living back in Victoria there seems to be more colder days than warmer, so soup all round I say! I love soups because they are quick to make, easy to reheat and take to work/ university, and they are so easy to pack with soooo many nutritious ingredients! I enjoy putting as many vegetables in my soup as possible so I am getting a variety of nutrients from each different vegetable and also the flavour is amazing too. Therefore, whilst this is my "pumpkin soup" you will notice it has just as much sweet potato and carrot in it too! I do this to bulk out the soup so my batch lasts longer but also for extra fibre and vitamin A and C.

Additionally, in my pumpkin soup I swap traditional stock for bone broth. Why? Extra gut healing and nourishing benefits of course!! Traditional store bought stocks can be packed full of salt as well as MSG (monosodium glutamate) and hydrogenated vegetable oil, which can contribute to inflammation in the body. On the other hand, bone broth (I use Meadow and Marrow) contains essential amino acids, collagen and is FODMAP friendly for those of you like me can't tolerate the onion and garlic that is in most commercial stocks. Result? Your gut loves you, your getting an extra source of protein and it tastes next level AMAZING!

 


NOURISHING PUMPKIN SOUP 

SERVES: 4      TIME: 5 MINUTES PREP + 30 MINS COOKING      DIETARY: GF, DF, FODMAP FRIENDLY


 

INGREDIENTS

  • 1/4 Jap/ kent or 1 Butternut Pumpkin, seeds and skin removed
  • 1 large sweet potato
  • 2 carrots
  • 1 can organic coconut cream
  • 2 tbsp. Bone broth concentrate (I use Meadow and Marrow Curry flavour for extra flavour, can use the Natural flavour too)
  • Salt and pepper to taste

 

METHOD

  1. Chop all vegetables roughly into 3cm cubes
  2. In a large saucepan, place coconut cream, bone broth and chopped vegetables in and bring to the boil
  3. Reduce temperate down to a medium heat and place lid over saucepan for 20 minutes or until vegetables are soft
  4. Once vegetables have cooked through use either a stick blender or a Thermomix/ good quality food processor to blend until smooth
  5. Season with salt and pepper to taste and serve with a dollop of coconut yoghurt!

 

PS. Want to add a bit of spice to your pumpkin soup? Add a tsp. of Thai Red Curry paste to your saucepan when adding all your other ingredients!

 

 

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