Pumpkin Soup

Pumpkin or squash soup can be bland, so here are some tips to bring your boring old soup to life!⁠⁠Experiment with intense flavours like ginger and other warming spices.⁠⁠Use chicken broth to add depth to the flavour and boost protein and gut-loving nutrients. ⁠⁠Chuck in a Granny Smith or half a Bramley apple to give it some extra zing and sourness.⁠

Serves: 4

Time: 45 mins

Ingredients

• 1 kg Pumpkin or Squash, roughly chopped
• ⁠1 small Onion, chopped⁠
• 50g Ginger, grated⁠
• 1-2 tbsp Olive oil⁠1 litre Stock
• ⁠125 ml Coconut milk (extra to serve)⁠
• ½ tsp Chilli flakes (add more if needed)⁠
• Salt and pepper⁠
• Handful of green herbs, chopped⁠
• Handful of toasted pumpkin seeds⁠
• 1 lime⁠

Method

1. Sauté onion, pumpkin, and ginger in oil until soft.
2. Add stock, milk, chillies, and seasoning, then simmer on shallow heat for 35-40 mins.⁠⁠
3. Blend, then serve with herbs, coconut milk, a wedge of lime and extra chillies.