PUMPKIN, CARROT AND CINNAMON SOUP

By Positively Jessica- Jessica Ward

PUMPKIN, CARROT AND CINNAMON SOUP SERVED WITH HOMEMADE BROWN BREAD This soothing soup is perfect for cold afternoons or cold evenings! It is warm, creamy and wholesome. I have added cinnamon for a touch of warmth and for its added anti-inflammatory properties. This soup can be eaten on its own or alternatively, it can be eaten with a side of homemade bread, rice or quinoa. Experiment with your choices. The bread shown in this recipe was a pre-packaged mix, just add water and eggs to the mix and cook in a bread maker for 3 hours (Pre-packaged mix available on our website)

INGREDIENTS

METHOD

  • Sauté the onion in some coconut oil until soft and golden brown (the smell of onions cooking is amazing!).
  • Once the onion is caramelised, add in your spices and garlic and stir together.
  • Add your vegetable stock, salt and pepper and your vegetables – (carrots and pumpkin).
  • Leave to cook/steam on a low heat for 2 hours, or until the vegetables are soft. Stir as you go and make sure to check it every 2o minutes.
  • Once everything is cooked and well combined together, allow this mixture to cool and then blend to your desired consistency. I used a NutriBullet for this process and it transformed the soup into a creamy texture, it was beautiful.
  • You don’t have to blend this soup! You could leave it as a vegetable pulp and eat it with some rice, quinoa or on a potato.

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