Pumpkin soup with Power

Autumn has arrived and we’ve had a snap of cold – it got me excited to start up the soup regime! I had two Jap(anese) Pumpkins in my kitchen so I decided to use a whole one for soup.

I love pumpkin soup – it’s yum, filling nourishing, and full of goodness.

And here are 5 top health reasons why you should love this particular recipe:

1. Pumpkin is full of phyto-nutrients and Vitamin A, which will support your immune system and make your skin glow.
2. Turmeric is a potent natural anti-inflammatory, reducing inflammation in arthritis, psoriasis, speeds up skin healing, is a natural liver detoxifier and studies are indicating it may prevent the spread of certain cancers
3. Garlic is a natural anti microbial, potent anti-oxidant and assits in the reduction of cholesterol
4. Coconut oil is an anti bacterial
5. Natural yoghurt is a pro-biotic, restoring healthy gut bugs.

Here is my simple and delicious recipe full of health benefits.

Serves 4-6

Ingredients:

1 Organic Jap Pumpkin

1 Brown onion

2-3 cloves of garlic

2 dessertspoons of Coconut oil

1 tsp. of turmeric

1 Organic Veggie stock cubes

Water

Pepper 

Salt  - Himalayan Pink Salt

Fresh Coriander

Natural Yogurt

Preparation:

Peel and roughly cut the pumpkin flesh into approximately 1cm cubes.

Peel and finely chop the onion.

Heat the coconut oil in a large pot, add onion and gently brown for 10 minutes, until soft and golden-brown.

Add the garlic, stir then add the pumpkin.

Mix ingredients, add a glass of boiled warm water

Add the turmeric, and a few more glasses of water

Season, to taste, with salt and freshly ground black pepper.

Increase the heat to medium and cover with the lid.

Cook for 40-45 minutes, stirring occasionally to prevent the base from burning and until the pumpkin is cooked through.

Serve hot

Add a generous dollop of natural yogurt each bowl

Sprinkle with fresh coriander

Enjoy