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Autumnal Pumpkin Soup

Ingredients

  • 1 cup Fresh pumpkin pulp
  • 2 Red Onions
  • 1 inch Fresh Ginger
  • 2 Cloves Fresh Garlic
  • 1-2 Medium sized Carrots
  • 1 medium sized Sweet Potato
  • 1-2 tbsp Raw Organic and Cold Pressed Coconut Oil

Optional: To Season

  • 1-2 tsp Organic Mixed Curry Powder Mix (Cumin seeds, ground Corriander, Fengugreek, Cayenne Pepper, Mustard Seeds) Vary to your preferred spicyness
  • 1 tsp turmeric

Optional: To Serve

  • 1 tbsp seaweed sprinkles I recommend Wild Irish Sea Veg, Sea Salad
  • 1 tbsp Milled Flaxseed

Instructions

  • Melt coconut oil in a large saucepan. Saute chopped red onion, garlic and ginger together for 5 mins
  • Chop all root vegetables and add to the saucepan and carry on cooking until they start to soften and turn golden (8-10mins)
  • 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.
  • 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