Pumpkin soup can be a power packed way to get wonderful good-for-you nutrients.
This pumpkin soup recipe is very yummy. Our household highly recommends it.
medium chopped onion
– 4 crushed garlic cloves
teaspoon of mineral salt
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
pinch of cayenne pepper
twist or two of black pepper
teaspoon of turmeric (optional)
Wash the pumpkin, then place it on an oven tray in a moderate oven to
bake for 20 – 30 minutes, in order to soften pumpkin skin. Remove the pumpkin from the oven once skin is clearly softening, and put it aside to
cool for several minutes.
Carefully peel the skin from the pumpkin. Use a spoon to easily
remove the seeds and their surrounding pulp.
Half fill a large stockpot or your slower cooker with water. Chop the
flesh of the pumpkin into small chunks, and place the pumpkin pieces
into the slower cooker/pot.
Add the chopped onion, the crushed garlic and the other ingredients
to the pumpkin and water mixture. Stir the ingredients to combine.
Bring the soup mixture steadily to a boil and cook until the pumpkin
Once the soup is cooked, you can then remove it from the heat and use
a stick blender or a similar blending tool, to blend it until it is
smooth in texture. The soup can be thinned by adding additional water
if required. Season with salt and pepper as desired when serving.
Pumpkin soup can keep in the fridge for up to 4 to 5 days, or it can
be put aside in the freezer for up to 3 months. Just thaw it as
required and reheat using your chosen method.
soup is both nutritious and delicious... Enjoy!