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Food for Fall: Pumpkin Soup

Pumpkin Soup

Pumpkins are more than just lantern fodder for Halloween, you know. This hardy root vegetable is harvested September through October and is an excellent health source to get you through the colder months. Filled to the brim with fiber, potassium and vitamin C, these striking orange-colored veggies support heart health and regulate blood pressure. Pumpkin seeds alone are dense with nutrients and antioxidants that are linked to a reduced risk of certain cancers and they improve heart health, providing a flavorful healthy snack. Wash pumpkin seeds after gutting the vegetable before storing.

Go on, get in the fall spirit with our hearty—and super tasty—pumpkin soup; the perfect meal for lunch with a book.

Serves 4

Ingredients

  • 600g pumpkin flesh, chopped
  • 2 celery sticks, chopped
  • 1 garlic clove, crushed
  • 1 tsp cumin
  • 1tsp coriander
  • 800ml vegetable stock
  • 200ml coconut milk
  • 1 tsp pumpkin seeds

Method

  1. Using a food processor, whiz the pumpkin flesh until nearly smooth. Then add celery, garlic, cumin and coriander and process for an extra 30 seconds. Empty the mixture into a large pan.
  2. Pour vegetable stock and coconut milk into the mixture and combine. Bring to the boil and simmer for about 15 minutes.
  3. When ready, pour into a food processor and whiz until smooth. Spoon into bowls and garnish with pumpkin seeds. Excess soup can be stored in airtight containers in the freezer.
  4. Serve with bread (optional).

Adapted from Good Housekeeping. 

Love this pumpkin soup? Try our creamy mushroom risotto, here.

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