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Healthy Pumpkin Soup

Healthy Pumpkin Soup

Last night was our school’s mid-winter festival. I’d never been to one before and didn’t know what to expect. But our girls had made beautiful paper lanterns in their classes and the excitement of going out into the deep dark night, surrounded by a hundred glowing lanterns and little-happy-faces was too exciting to miss.

We weren’t disappointed. On arrival, we saw the school paths had all been decorated with little paper-bag lanterns, making arcs of twinkly orange lights that criss-crossed the grounds and welcomed us in.

There were warm crackly fires inside half-steel drums, and excited kids jumping all over the playground while parents tried to button little jackets and get beanies on heads.

Later on, my little cherubs were pretty excited to carry their precious candle lanterns and participate in the school spiral walk. It was such a gorgeous event! And it reminded me that each season is special and to love what winter brings.

Yes it’s rainy and grey here today but my rainwater tank is full; the tiny jasmine plants I put in the ground yesterday are having a good watering in, and I’m writing from a house warmed by a wood-fire. (I love living in the country!)

In fact I think the only thing to make it better would be a big pot of pumpkin soup…. Yum.

What’s your perfect winter’s day? xx

Pumpkin Soup Recipe by Jessica Green

Pumpkin Soup Recipe by Jessica Green

Pumpkin Soup

Jessica Green
I make pumpkin soup almost every week in winter. It's easy, the kids love it, and its choc full of vitamin A from the pumpkin, carrots and the yummy organic butter. Plus it's a great tummy filler when you're learning to steer clear of sandwiches.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course

Ingredients
  

  • 1 whole organic butternut pumpkin cut into large cubes, no skin
  • 1 large onion chopped
  • 2 long celery sticks optional, chopped
  • 3 carrots chopped into rounds
  • ¼ cup organic butter
  • 1 litre water
  • 2 cups home-made chicken stock about 10 large frozen “stock ice-cubes”
  • 1 teaspoon quality salt (sea-salt or Himalayan)

Instructions
 

  • Melt butter in a large soup pot.
  • Add onion and cook for 2 minutes.
  • Add celery, carrot and pumpkin and fry on medium heat for 8-10 minutes until pumpkin is browning a little. (Frying the veggies like this will give your soup more flavour.)
  • Gently add chicken stock and water until vegetables are covered. Use a spoon to loosen any golden-brown bits from the bottom of the pot.
  • Simmer for 20 minutes until your pumpkin and carrots are nice and soft.
  • Let soup cool a little, and blend the soup in the pot carefully using a stick blender. Add salt to taste.
Keyword gluten free, paleo
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