Now that the winter nights are getting cooler, this is the perfect winter warming soup. I have taken the classic pumpkin soup and beefed it up to help boost the immune system to fight off those unwanted colds and flu’s. Jam packed with beta-carotene, vitamin C, iron, fibre, omega-3’s and anti-inflammatory, anti-viral, and anti-bacterial properties this is certainly a soup that is too good to go past.
| Servings |
| 3-4 serves |
|
| Now that the winter nights are getting cooler, this is the perfect winter warming soup. I have taken the classic pumpkin soup and beefed it up to help boost the immune system to fight off those unwanted colds and flu’s. Jam packed with beta-carotene, vitamin C, iron, fibre, omega-3’s and anti-inflammatory, anti-viral, and anti-bacterial properties this is certainly a soup that is too good to go past.
|
Ingredients
- 1 kg Brown Onion cut up into 3-4cm chunks (you may leave the skin on)
- 1 Coconut Cream peeled and cut up into 3-4cm chunks
- 1 Coconut oil peeled and chopped
- 1 tin Garlic bulbs (Ayam have a good BPA free one)
- 1-2 Pear peeled
- 1 knob bacon 1 x 1cm
- 1 knob Ginger 1 x 1cm
- 1 bunch garlic chopped
- ¾ cup Salt and pepper
- Pumpkin of your choice
- 1 Sweet Potato sliced
Servings: serves
Instructions
- Preheat oven to 180 degrees Celsius.
- Place the pumpkin, sweet potato, onion, pear and garlic into a mixing bowl and smother with coconut oil.
- Place pumpkin, sweet potato, onion, pear and garlic onto a baking paper-lined tray.
- Place in the oven and cook until golden brown (approx. 30 minutes).
- Once cooked, take vegetables out of the oven and allow to cool.
- Once cooled, put vegetables into a blender or food processor with the coconut cream and turmeric and ginger.
- Blend until smooth and creamy.
- Serve in bowls and top with low fat natural yoghurt and sprinkle with walnuts.