Summary
It has to be all things pumpkin at this time of year. Eating seasonal vegetables is not only good for the environment, but it also helps out our local businesses and is pretty good for you too!
If you have been carving our those beautiful orange pumpkins and have leftovers, then try out this warming winter recipe full of goodness. The added ginger and tumeric is anti-inflammatory for that added support during the winter months.
Soup is such a great portable lunch, take it to work in a flask, carry it in the car, or simply store it in your freezer for another day.
Read more about seasonal eating here!
Ingredients
- Serves 6
- 1 tbsp coconut oil
- 2 medium carrots peeled and chopped small
- 1 white onion chopped
- 1 stalk celery chopped
- 3 cloves of garlic minced
- 1 red chilli finely chopped
- 750g pumpkin flesh, chopped
- 1 tbsp pumpkin spice (See recipe here)
- 1 tbsp curry powder
- 1/4 tsp cayenne pepper (or to taste)
- 1 can (400ml) Coconut milk
- 700ml vegetable stock
Method
- Heat the oil in a frying pan over a medium heat until melted
- Add the garlic, onion, ginger and chilli, and sauté for a few minutes until the onion becomes translucent
- Add the carrot and celery and cook for a further 5 minutes
- Mix together the dry spices and add to the pan, stirring well and cook for a further few minutes
- Transfer to the slow cooker along with the stock, coconut milk and pumpkin, stir well
- Cook on LOW for 8 hours or HIGH for 3 - 4 hours. Can also be cooked on a hob top, simmering for around 45 minutes
- Transfer to a blender, or use a hand blender to blend to a smooth consistency
- At this point you may add a little maple syrup should you wish to sweeten a little
- Garnish with pumpkin seeds, parsley and a little coconut milk (optional)
Nutritional Content (per serving)
Calories
85kcal
Fat
4g
Sat Fat
3g
Protein
2g
Carbs
12g
Sugar
4g
Fibre
3g
