How is it the end of October already? This year really has flown by and Christmas is just around the corner, eeek! But first things first, it’s Halloween next week and although I don’t really celebrate Halloween, I really enjoy the fact that all the supermarkets have stocked up on pumpkins. When I was younger I didn’t really used to eat pumpkins, not that I disliked them I just didn’t really know what to do with them. I have now realised that pumpkins are really easy to add to a variety of recipes and they are incredibly good for you. Pumpkins are absolutely loaded with antioxidants, Vitamin C, Zinc and potassium, all of which help our bodies to function properly and will ensure that our outer shell i sin tip top condition. For me, consuming foods rich in Zinc is really important in order to keep my skin clear and healthy. Pumpkins also contain plenty of Vitamin C which keeps our immune system strong, ensuring our skin is staying firm and Vitamin C is vital to the collagen production (very important in order to stay wrinkle free for longer).
Pumpkins are also a great source of fibre which helps to flush out harmful toxins but what I find the most incredible thing about pumpkins is that they contain L tryptophan, which a chemical compound that triggers feelings of well being, boosting your mood during the long and dark winter months. How incredible is that?!
This recipe is super easy and quick to make, loaded with antioxidants ,vitamins and contain absolutely no nasties whatsoever! Plus, my secret ingredient is about to add some serious nutritional content to this soup too 😉
What you need
- Olive oil
- 1 medium yellow onion, chopped
- 1 cloves garlic,
- 850 grams of Pumpkin
- 1l of vegetable stock (add more liquid if you prefer it to be less thick)
- 2 cups of Unsweetened Almond Milk (optional)
- 38 grams of Vanilla Huel (secret ingredient)
- 1 cup of full fat coconut milk
- 2 tsp fresh ginger (ground) (optional)
- 1 tsp ( I used pink Himalayan salt)
- 1/4 tsp cayenne pepper (more if you like it hot)
- 2 medium sized carrots
- Kale for garnish
- Sesame seeds
- Pumpkin seeds (optional, I had some laying around)
- 1/2 tsp of turmeric
- Pre-heat your oven, slice your pumpkin into large chunks and drizzle olive oil over your sweet potato and the pumpkin chunks. Leave to roast for 35 min.
- Chop up your onion, garlic, carrots place in a high speed blender and add the vegetable stock . Blend until smooth then add your spices and continue to blend until you are happy with the consistency.
- Remove your pumpkin and sweet potato from the oven and let it cool down for 5 min. Remove the skin and then add the chunks to your blender and pour half of your spice and stock mixture and blend until smooth. Add the rest of the mixture and your 38 grams of Vanilla Huel . Mix until you have a completely smooth mixture without any lumps.
- Toss your kale in a small amount of olive oil, add salt and a tsp. of sesame seeds and place in the oven for 5 min.
- Transfer your soup to a pan and let it simmer on a low heat until your kale is ready.
- Pour the soup into a suitable bowl and garish with a tsp. of coconut milk, kale and pumpkin seeds (optional)
And voila, all done and ready for your to enjoy 🙂