Creamy Anti-inflammatory Pumpkin Soup
This dreamy, creamy, pumpkin soup is not not only warming and nourishing, it also contains anti-inflammatory, anti-bacterial and gut-healing properties… perfect for those cold winter nights!
- 500g pumpkin, chopped into chunks
- 2 brown onions, sliced into quarters
- 1/2 a cauliflower, broken into florets
- 4 cloves of garlic, skins removed
- 2-3 stalks of celery, chopped
- 1 small green apple, skin removed and chopped
- 2 cups of bone broth/stock (beef, chicken or vegetable) or water
- 1 can of coconut cream (you could use milk for a lighter option)
- 1 lrg knob of ginger, thinly sliced
- 1 tbsp ground turmeric
- Olive/coconut oil for roasting
- Salt and pepper to taste
- Preheat oven to 180. In a large baking dish, organise your pumpkin, onion, cauliflower and garlic before drizzling with oil and salt. Bake until vegetables are soft and caramelised, about 40 minutes.
- In a large pot, add 1 tbsp of oil (or butter, if you prefer). Saute your ginger, apple and celery for approx 1 min. Add in your caramelised vegetables, turmeric and broth before bringing to a boil.
- Pour in the coconut cream/milk and then blitz with a stick blender (adding more water to thin, if necessary).
- Finish off with salt and pepper to taste. Top with pumpkin seeds and natural yogurt and serve with warm, crusty sourdough!
*Tip- You can also add a heaping tbsp of your favourite curry powder for a kick!
Recipe by Abbey Chapman, Integrative Nutrition Health Coach and Self-proclaimed Chef extraordinaire. Find more from Abbey @abbey.a.chapman, Mindful Movement Noosa.