October Time Pumpkin Soup
As the winter draws in, what is better than being snuggled up on the sofa with a bowl of warming seasonal soup. Here is the perfect recipe with added ginger to keep the cold and flu bugs at bay. Also, it is perfect for using up those pumpkins after they’ve been carved on the 31st.
You need:
2 tbsp coconut oil
1/2 red onion sliced
1 clove of garlic
10g root ginger chopped
500ml water
1/2 tsp coriander seeds
450g pumpkin cubed
sprinkle of himalayan salt
Method:
- Heat the coconut oil and gentle fry the onion, garlic and ginger. After a few minutes add a splash of water and the coriander seeds.
- Add the 500ml water and pumpkin cubes and a sprinkle of salt.
- Simmer for 20 minutes.
- Blend till smooth and serve.
- I like mine topped with toasted seeds.