👻Healthy Pumpkin Soup ….🎃

It’s that time of the year ……

Halloween  Dark nights  Colder temperatures ️

So what better than a lovely seasonal soup to warm you up and is healthy at the same time ?

Many of the tinned shop brought soups have a high sugar content so why not take advantage of the Pumpkins or Butternut Squash that is readily available and make your own Pumpkin Soup ? 

Recipe :
4 tablespoons olive oil
One pumpkin
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon cloves
Tiny dash cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups (32 ounces) vegetable broth
½ cup full fat coconut milk / almond milk

INSTRUCTIONS:
1. Preheat oven to 200 degrees Celcius and chop up the pumpkin into quarters ready to roast. Drizzle olive oil over and roast for 35 minutes until the flesh is soft.

2. Heat the remaining olive oil. Once the oil is shimmering, add onion, garlic and salt to the pan. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.

3. Add the pumpkin, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld.

4. Once the squash mixture is done cooking, stir in the coconut milk. Remove the soup from heat and let it cool slightly. You can use a blender to blend this soup in the pot.

5. Transfer puréed soup to a serving bowl and repeat with remaining batches.

6. Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavour, or maple syrup to make it a little sweeter).

7. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.

DON’T FORGET

My 7 week Christmas Shape Up Challenge starts Tuesday 1st November 🎅

You can sign up NOW to secure your place and also to receive your course handbook so that you are fully prepared for the launch session.

Full details and booking HERE.