Back with more Autumn goodness this week…..Autumn spiced pumpkin soup!
This soup is perfect for warming you up on a cold Autumn day, it’s also a very healing soup, as squash is packed with vitamin C, while the anti-inflammatory properties of ginger and turmeric aid in recovery, supporting the body in fighting any colds or flues.
In my eyes, soup is the perfect meal prep food- it’s a one pot wonder, high in nutrition and cost effective! I always make it in batches and freeze it for the week ahead, it’s great for bringing to work too….(I find a jar or thermos flask, the best leak proof method for transporting it!)…paired with a thick slice of toasted sourdough, it makes for a filling lunch!
It’s also a great way to introduce the family to new vegetables and flavours, particularly for those that are a bit fussy….i’ts smooth texture lends itself to being alot more approachable to try than the vegetable just being chopped, steamed and put on the dinner plate ( which is equally delicious but not for everyone….particularly those trying a new vegetable!) Why not give this soup a try this week with some of the more fussy eaters in the house and see if they’ll give it a taste?!!I’m sure they’ll love it…maybe make it with a butternut squash first as they’re naturally sweet tasting which will make it even more enticing.
I hope you find time this week to try this recipe out…… I’m feeling very inspired by the delicious Autumn produce available at the moment…expect lots more hearty recipes to follow in the coming weeks!
6 (250ml) portions
1 medium pumpkin(or squash, butternut squash works really well too!)
1 medium onion
3 garlic cloves
1 thumb size piece
1/2-1 red chilli
1 scant teaspoon of turmeric
1 eating apple
1/4 can coconut milk
1 organic stock cube
500-600ml boiled water
Salt & pepper
- Peel and chop onions and add to a medium pan with a drizzle of olive oil and a pinch of salt, cook until soft, about 8-10 minutes.
- Peel and chop garlic, ginger and chilli, add to onions, along with the turmeric and cook off for 3-5 minutes.
- Peel and chop pumpkin and apple into one inch cubes, add to onion mix, along with 300ml of the vegetable stock. Cook until soft, this will take up to 20 minutes.
- Once all vegetables are soften add the coconut milk, remaining stock and blend. Add extra stock if soup is to thick.
- Taste and season.
This recipe will store well in a fridge for 3-4 days or you can portion it up and freeze for up to 3 months.
I hope you enjoy this recipe, please let me know if you try it and tag me on Instagram @kitchentablebaking!
Peace and love,