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.