This immune boosting pumpkin soup combines extra vegetables with some added herbs and spices to help boost your immune system and fight off those winter nasties
500g – 1 kg of pumpkin. I used a combination of Jap and Butternut.
2 potatoes peeled and diced
2 sweet potatoes peeled and diced
1 brown onion peeled and finely diced
2 cloves garlic crushed
2 carrots roughly chopped
2 sticks of celery roughly chopped
1 litre of vegetable stock. For my vegetable stock recipe click here: https://thecontentedlife.com.au/2015/08/25/recipe-stock/
- Preheat oven at 200 degrees celsius
- Remove skin off the pumpkin and cut into chunks
- Place in a baking tray lined with baking paper and drizzle with olive oil and some pink Himalayan salt
- Cook in the oven for 30-40 minutes, until it is soft and tender and slightly brown. Cooking time will depend on your oven
- Meanwhile prepare all the other vegetables
- When the pumpkin is cooked, remove from oven
- Add onion and garlic to a soup pot together with a little olive oil. Fry until fragrant and transparent
- Add in pumpkin then add in 1 tsp ground coriander, 1 tbs cumin, 1 tbs tumeric, 1 tsp smoked paprika, 1 tsp curry powder. Mix to combine
- Add all the other vegetables and cover with the vegetable stock. You can add some water if necessary.
- Continue to cook for approximately 20 minutes. I reduce the heat and cook for additional time to develop the flavour but if you are short on time, it is ok to eat now.
- Using a hand bar mixer with a soup attachment, blend the soup until it is smooth. You can also use a blender or similar tool but allow the soup to cool slightly before blending.
- Serve with a dollop of sour cream and some fresh corriander
- This is a perfect meal to make in bulk and have for some meal options at work