Pumpkins have some impressive health benefits including being rich in vitamin A (which strengthens your immune system and helps fight infections), high in antioxidants (protecting against free radicals, ageing and also lowers your risk of cancer) and contains potassium (for heart health), Vitamin C (for healthy skin) and plenty of fibre!
One of the best things about pumpkin soup is how many different 'versions' you can make. In this recipe we've used ginger for the health benefits and the kick!
Ingredients
1 large onion, chopped
Splash of olive oil
6 cloves fresh garlic, chopped
75g of ginger (fresh is best!)
2 tablespoons butter
1/2 teaspoon ground cayenne pepper
8-10 cups vegetable or chicken stock
800g of your favourite pumpkin
Salt and pepper to taste
Option chilli powder or paprika
Method
1. Chop the pumpkin into large pieces, removing the seeds and skin
2. Peel and chop the onions/shallots
3. Peel and finely grate the ginger
4. Sauté the onion and pumpkin until softened, but not brown, in a large saucepan
5. Add the ginger and garlic. Do not overcook or burn
6. For extra spice, add the pinch of chilli powder or paprika
6. Add the stock to the saucepan
7. Season, then bring to the boil and simmer for 40 minutes.
8. Blitz in a food processor or with a handmixer
Serve with roasted pumpkin seeds (also known as pepitas) on top for added nutrition! They contain loads of vitamins and minerals.
