Like I said in my cinnamon milk post I never look forward to summer turning into autumn because it means we need to say goodbye to bare legs, strawberries and golden skin! But October does mean two things Halloween and pumpkins! I bloody love pumpkins, I love to cook and bake with pumpkin throughout October, it’s such a versatile vegetable!
This week I thought I would make a pumpkin soup, there’s something about this time of year that demands hearty soup and this one really delivers. Pumpkins are so good to eat because they are crazy filling, packed full of fibre and are low in calories, making them perfect if you’re watching your weight or like me, trying to loose a few more pounds. This soup is a great source of vitamin C – essential for this time of year, everyone is sniffling and sneezing so it’s always good to start eating a bit more vit C.
What you need:
1 teaspoon coconut oil
1 cup onions
2 cloves garlic
1 teaspoon paprika
2 teaspoon chilli powder
3 cups potato
3 cups pumpkin
1 teaspoon Bouillon
Soups are super easy and great for lunches at work, this soup serves 3 so it’s ideal for dinner then two lunches for work, that way you don’t need to eat chips and beans from the canteen!
Grab yourself a large saucepan and pop the coconut oil in, let that melt then add in your chopped garlic and garlic. You really want to let these cook away for about 5 minutes, keep them moving so that it all cooks evenly, one the onions going translucent you’re good to add in the paprika and chilli powder. Now don’t worry, this isn’t a spicy soup, the chilli and paprika simply give the soup a good warmth – exactly what you need in the winter!
Now peel your pumpkin, spoon the guts out and dice it up, wash your potatoes and dice them into a similar sized chunks and throw them in the pan. Cover all your veg with water, sprinkle in the bouillon and leave to cook away, I left mine for around 40 minutes.
Blend and serve – or stash away for lunch! This soup goes so well with Ryvita.