Autumnal Pumpkin Soup

What you need

• 1 cup of fresh Pumpkin Pulp
• 2 Red Onions
• 1 inch of fresh Ginger
• 2 cloves of fresh Garlic
• 1-2 medium size Carrots
• 1 medium size Sweet Potato
• 1-2 tbsp of Raw Organic and Cold Pressed Coconut Oil

Optional: To Season

• 1-2 tsp of organic mixed Curry Powder Mix (Cumin seeds, ground Corriander, Fengugreek, Cayenne Pepper, Mustard Seeds) You can vary to your perferred spiceness
• 1 tsp of Turmeric

Optional: To Serve

• 1 tbsp of Seaweed Sprinkles (I recommend Wild Irish Sea Veg, Sea Salad)
• 1 tbsp of Milled Flaxseed

What to do

1. Melt coconut oil in a large saucepan. Saute chopped red onion, garlic and ginger together for 5 mins
2. Chop all root vegetables and add to the saucepan and carry on cooking until they start to soften and turn golden (8-10mins)
3. Add 1 pint of water (or enough to cover the vegetable mix completely) at this stage you can season with salt, pepper and the curry powder mix. Bring to the boil and simmer for another 10mins until the pumpkin is soft.
4. Use a hand blender to blend the ingredients and make into a velvety consistency

To Serve

Sprinkle with a generous helping of Milled Flaxseed and Sea Salad. Yum!

Recipe from Claire Grady, ANU Wellness