Along with being delicious, this easy ‘All of the orange’ Pumpkin soup is also loaded with essential nutrients to support your immune, skin, eyes and overall health. Orange vegetables; including pumpkin, sweet potato and carrots, get their vibrant hue and rich colour from the presence of carotenoids, specifically beta-carotene, which is a potent antioxidant and precursor to vitamin A.
Being a strong antioxidant, Beta-carotene has the ability to help neutralise harmful free radicals from the body, supports the health of your retinas to maintain eye health, especially in low light conditions, promotes vibrant, health skin and mucous membranes and pairing with vitamin C it also plays a crucial role in the health of your immune system. The fiber from orange veggies also supports healthy digestion by feeding your beneficial gut microbes and improving bowel regularity.
Ever noticed that a sliced carrot looks like an eye? This is called Doctrine of Signatures were the vegetable looks like the organ it benefits. Another example is walnuts and the brain!
Soup recipe;
Now, I am no chef and this isn't a perfect recipe, this is just how I prepare my version of a delicious & nutritious pumpkin soup.
Ingredients; 1 Kent pumpkin
1/2 Butternut pumpkin
3 Carrots 1 Med sweet potato 1 brown onion
2-3 fresh Garlic cloves (ensure these are crushed before chopping to release allicin- the active component)
2-3 Bay leaves
Stock or bone broth 1 Can of organic chickpeas (extra protein) Thumb size of fresh ginger Cumin, pepper & salt to taste. Collagen powder (optional extra)
Fresh bread, pepita seeds, chives and cream to serve (all optional but ensure you have a chewing element to stimulate digestion)
Directions; Peel, chop & prep all vegetables. Add oil or organic butter to your pot and sauté your onion and garlic Add pumpkin, carrots, sweet potato, bay leaves and stock (enough to just cover the veggies)
Cook until veggies are tender then remove bay leaves and add ginger and chickpeas Cook for a few extra minutes then blend with either a heat safe or stick blender. Add cumin, pepper and salt to taste. Garnish, serve and enjoy!
Left overs can be stored in the fridge for up to 5 days or frozen for future future meals. Happy cooking!
Samii BHSc- Naturopathy
Any key ingredients I have missed? Comment below..
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