March 19, 2013

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
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
Salt  - Himalayan Pink Salt
Fresh Coriander
Natural Yogurt

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


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