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The Perfect Pumpkin Soup

Firstly I would like to recognise that we have been pumpkin's #1 fan recently and you are all probably over our pumpkin recipes.


But before we say farewell to our favourite vegetable, we wanted to finish with a bang.


Introducing the pumpkin soup of your dreams!


Simple, warming, grounding, delicious and incredibly nourishing. The extra addition of carrots and sweet potato combined with the pumpkin delivers a triple dose of beta carotene to boost your immunity & give your skin that inside out glow!!


My go to tip to making delicious soups every time is to always roast your veg, never boil.


Ingredients


1/2 Kent pumpkin

1/2 Butternut pumpkin

3 carrots

1 brown onion

8 garlic pieces

1 thumb ginger

1 tsp turmeric

1/2 tsp cinnamon

1/4 tsp nutmeg

1 small can Ayam Coconut Milk (or alternative)


Method


Chop and roast the pumpkin, carrots, onion and garlic on 180 degrees C until soft. Note that the carrots take longer to cook, so I recommend chopping them smaller. Move roasted ingredients into blender and add coconut milk, ginger, turmeric, cinnamon & nutmeg. Move to stove and heat over low heat. Add water as required.


I love to serve with slice of Good Gut Bread for dipping. For bread recipe visit @LivingWithRosie.


Enjoy!


Shannon Rosie x

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