NURTURING SOUPS

THAI STYLE PUMPKIN SOUP

Benefits: 

Pumpkins are a great source of beta-carotene, which may be beneficial for healthy skin and mucous membranes, immune system, eye health and vision. The seeds offer a concentrated source of vitamins and minerals, such as Zinc, Iron and Selenium.

Thai Pumpkin Soup 
Curry base:
4 cloves garlic
1 onion 
1 large thumb size ginger
1 small red chilli
4 Lime leaves
1 Lime (zest and Juice)
1 heaped Tbsp Turmeric
1 Tbsp Cumin
(If rushed for time, or you don’t have the ingredients above to make the curry base,  just use onions and 1heaped tbsp Thai red curry paste)
I tbsp Coconut oil
1 large butternut squash, peeled, deseeded and diced.
4 medium carrots into chunks the same size as squash.
400ml Coconut milk
400ml Vegetable stock (I use Marigold bouillon)

I found this recipe in a delicious food mag. some years ago and have adapted it many times. It is a perfect warming, lightly spicy soup, ideal for early autumn. Embrace the season and dive your spoons into the golden glow that is Thai pumpkin soup.

Directions:
Chop finely all the ingredients for the base (or if you feel to.. whizz in blender or pestle and mortar)
Add 1 tbsp of coconut oil to a large saucepan, add curry base ingredients and cook on med-low heat, whilst you prep the squash and the carrots. Pop these into the pan and stir through to coat them and soften them just slightly (around 5 mins with lid on). Next, add the coconut milk, then fill the can with hot water and 1 heaped dessert spoon of bouillon. Allow to simmer gently for 30 mins - 1 hr and enjoy the scent of warming spices wafting, filling your home and soon your bellies with comfort and love. 
Remove from heat and allow to cool slightly before using a hand blender to blend soup to a smooth consistency, you may need to add a little more hot water to loosen up if on the thick side. Add a squeeze of lime and adjust seasoning if necessary.
This goes really well with a swirl of coriander pesto and toasted pumpkin seeds. Lasts up to 5 days in fridge and freezes well too.  Enjoy!

CHIA PUDDING WITH BERRIES

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OAT PANCAKES WITH PEACHES AND TOASTED ALMONDS

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