Pumpkin Soup The Nourishing Space

Easy Pumpkin Soup

One of my favourite things to cook during the cooler months is a big batch of soup. This recipe literally take 15 minutes to prepare, and once cooked you have a beautiful supply of nourishing meals for the week ahead.

Soups are the perfect warming meal, packed full of nutrients and easily digestible they give our hard working bodies a much needed break!

What you’ll need – serves 4
  • 1 Organic butternut pumpkin
  • 2 large organic carrots
  • 1 tbl. group cumin
  • 1 tbl. coconut oil
  • 1 leek
  • 2cm fresh ginger
  • 750ml organic chicken broth or stock
What you’ll need to do:

Preheat the oven to 180 and line two baking dishes with some greaseproof paper. Roughly chopped carrots and pumpkin into cubes, place in a mixing bowl and coat with cumin and coconut oil. Place in the oven for 20-30 minutes, or until the vegetables are soft and slightly browned. Slice the leek finely and fry in a small amount of coconut oil.

Transfer the cooked pumpkin, carrot, leek and stock into the blender and pulse until combine. Add additional stock if you prefer a runnier soup. Season with salt and pepper, and serve with a generous amount of chopped coriander.

As a health and wellbeing coach Penny works with busy time-poor working women who are struggling to maintain a healthy lifestyle.

Through her work, Penny helps women make simple choices around healthy food, providing ‘fuss-free’ recipes, wellness tips and simple everyday practices; to increase their energy, lower their stress levels and fall in love with real food so they lead healthier, happier lives.

If you’re ready to start living a healthier and happier life, contact Penny through the contact page for your free 30-minute consultation.

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