Nourishing Pumpkin Soup

Soup season is now upon us and this mood-boosting meal is a classic that the whole family will love. With the addition of crispy coconut chips and organic basil pesto, we give this classic a delicious spin to take it to the next level. This recipe is all about the colour orange and highlighting nutritious orange veggies such as pumpkin and sweet potato. Did you know sweet potato and pumpkin are super rich in the antioxidant beta-carotene which is a powerful brain-supporting food? It has been associated with the reduction of mood disorders such as depression and plays a positive role in cognitive function, memory and concentration. Not to mention that meals such as soups are your digestive system's best friend as they are easily digested and put less of a strain on your gut health. Add this simple, cheap and delicious meal to your weekly rotation this soup season. 

On another very important note, if you are after wholesome, healthy, preservative-free, nourishing foods, pantry staples and nutritionist-approved products you MUST check out GoodnessMe. It is my one-stop-health-food-stop. GoodnessMe stock thousands of good-for-you products that you can order online and have sent right to your door. To make it even better, I have my own discount code which will take some $$$ off your order. Use this at the checkout - MALISSA

Nourishing Pumpkin Soup 

Serves 4 | 60 minutes

1 brown onion

3 cloves garlic

1 red chilli

2 tsp olive oil

50g butter

1/4 kent pumpkin

2 carrots

1 sweet potato

3 celery pieces

1 tbsp fresh parsley

3-4 thyme springs

1L bone broth or veggie stock

1 cup water

Salt & pepper

1 cup coconut cream

1/2 cup coconut chips

1 tbsp basil pesto

 

Method:

In a saucepan over medium heat add the olive oil and butter. Once the butter has melted saute the onion, garlic and chilli until fragrant. Stir through all remaining veggies and add to the stock. (you want the liquid to just be covering the pumpkin, too much liquid will make it runny so adjust as desired).

Add in the herbs and allow to simmer for 20 mins or until the veggies are soft. Add the coconut cream and season well. Using an immersion blender, blend until smooth and creamy.

Meanwhile, quickly toast the coconut in the oven set to 180 for 10-12 minutes.

Serve the soup warm with a drizzle of pesto, and coconut cream and topped with coconut chips. Best enjoyed with a slice or two of toasted sourdough bread.

 

 This dish is perfect for a winter's night! To watch the full video head over to my Instagram page.

 

 I hope you enjoy this mood-boosting meal! Sending lots of love, 

Malissa xox