Healing With Foods – Delicious Pumpkin Soup Recipe

One pot meals are incredibly healing for the body. So dense in nutrients, so easy for the body to assimilate and absorb all of that goodness!

This week I was feeling just the tiniest bit under the weather, so I decided to make  a big nurturing pot of pumpkin soup, perfect as a natural anti-inflammatory and circulatory stimulant with fresh turmeric and ginger added in just at the end of cooking. 

Ingredients (serves 4)

• 600 gm Queensland Blue Pumpkin
• 2 medium potatoes
• 1 brown onion
• 2 inch piece of ginger
• 1 inch piece of turmeric root
• 1 teaspoon mustard seeds
• 1 tablespoon raw honey
• 1 teaspoon cumin
• 300ml water
• 1 tsp olive or macadamia nut oil
• sea salt and cracked black pepper to taste

Method

1. Roughly chop the pumpkin, potato and onion.
2. Heat oil, place vegetables in heavy based saucepan, stir until onion is translucent. Add cumin and mustard seeds, stir further 2-3 minutes.
3. Add water, salt and pepper and stir.
4. Bring to boil and simmer gently for 20 minutes or until vegetables are tender.
5. Grate in the ginger and turmeric root, and stir in the honey. Simmer for a further 5 minutes.
6. Take off the stove once vegetables are soft. Allow to cool slightly, then blend for 30 seconds to 1 minute with a stick blender.  Allow some chunks to remain for a chunky soup, or blend for longer if you prefer a smoother consistency.
7. Serve with fresh coriander and crusty bread (gluten free if you prefer).

Image courtesy of tiramisustudio