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:
- Pumpkin is full of phyto-nutrients and Vitamin A, which will support your immune system and make your skin glow.
- 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
- Garlic is a natural anti microbial, potent anti-oxidant and assits in the reduction of cholesterol
- Coconut oil is an anti bacterial
- 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
