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