Pumpkin, Coconut & Chilli Soup

Pumpkin, Coconut & Chilli Soup

pumpkin soupPumpkin has a range of fantastic health benefits, including being one of the best known sources of beta-carotene, a powerful anti-oxidant. Beta Carotene is what also gives orange vegetables and fruits their vibrant colour. Carotenoid rich foods also help to protect eye health and may also reduce the risk of developing certain types of cancer as well as offering protection against asthma.

This pumpkin, coconut & chilli soup is full of anti inflammatory ginger and turmeric which will help to support the immune system as the cold weather kicks in. It’s also made with organic chicken stock which is high in protein, glutamine and collagen to support gut, skin and joint health. Top this meal with chickpea croutons for an extra fibre fix and you have a powerhouse of a lunch right there!

Ingredients
  • 1 medium pumpkin
  • 2 red onions
  • 3 garlic cloves
  • 2 sticks celery, chopped
  • 200ml coconut milk
  • 2tbsp coconut oil
  • 1.5 litre organic chicken stock or 1.5 litres of boiled water and 2 organic chicken stock cubes
  • 2 inch piece of root ginger, diced
  • 1 large red chilli, diced
  • 2tsp turmeric
  • Large pinch salt
  • 5 sprigs thyme
  • Small bunch coriander
  • 1 tbsp balsamic vinegar
  • Salt & pepper to taste
Method
  • Chop the pumpkin into cubes (remove the skin), peel and quarter the onions, add the garlic cloves and roast with 2tbsp coconut oil for 20-25 minutes
  • Once semi-roasted, add the pumpkin and onions to a large pan. Add the chicken stock, coconut milk, diced ginger, celery, diced chilli, turmeric, thyme, salt and balsamic vinegar and cook for a further 25-30 minutes on a low to medium heat
  • Add in a small bunch of coriander and cook for a further 5 minutes
  • Use either a stick blender, or a nutribullet to blend the soup to a smooth consistency
  • Add additional salt and pepper to taste
Options
  • If the soup is too watery once blended, cook for an additional 15-20 minutes, stirring occasionally until slightly thicker
  • Serve with additional coriander on top and with chickpea croutons