Spiced Pumpkin Soup
Whatever you do, don’t discard the nutritious orange flesh when carving your pumpkin this year! Pumpkin is a highly nutrient-dense food, rich in vitamins and minerals but low in calories.
Pumpkin is a powerful source of beta-carotene and fibre and has a range of fantastic health benefits. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer as well as helping to prevent diabetes and heart disease and decreasing the risk of obesity. It is also known to promote a healthy complexion and hair, increased energy and a healthy BMI.
Pumpkin can be used in a whole host of easy healthy recipes from salads to deserts, but here you’ll find a delicious and simple recipe for Spiced Pumpkin Soup in just 4 easy steps.
1 onion, chopped
1 carrot, chopped
1 clove garlic, crushed
1 tablespoon olive oil
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
Sprinkle of chilli flakes to taste
750ml vegetable stock
Coriander to garnish
1. Scoop out the flesh from the pumpkin, cut into small pieces, season and coat in olive oil. Place on a baking tray and roast in the oven for 30 minutes at 170°C or until soft and slightly caramelised at the edges.
2. Heat a small amount of olive oil in a pan and cook the chopped onion, carrots and garlic on a low heat for 15 minutes.
3. Stir in the spices, add the roast pumpkin and pour over the stock.
4. Blend to a smooth consistency and serve with a garnish of coriander.