Not only are pumpkins a bright vibrant orange colour and make any dish inviting to eat, they are super good for you, rich in dietary fibre, anti-oxidants, minerals and vitamins they are the perfect vegetable to use in soups.
1/2 medium pumpkin peeled and chopped into chunks
4 medium carrots chopped into chunks
5 shallots chopped
2 cloves garlic chopped
1/2 thumb ginger chopped
1/2 red birds eye chilli chopped finely
1 x 400ml can of coconut milk
1 heaped teaspoon turmeric powder
Juice of half a lemon
1 tablespoon coconut oil
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon Himalayan salt
In a stock pan heat coconut oil, add shallots, garlic, ginger, chilli and turmeric and cook for 2 mins. Add pumpkin and carrots and stir thoroughly.
Add coconut milk, lemon and enough water to nearly cover the veg.
Cook for 15 mins max and set aside to cool for 10-15 minutes. Place mix in blender and whizz until smooth. Serve topped with your favourite chopped leafy veg (kale or chard) and a wedge of lemon and some crusty bread.