A Tummy Warming Soup

I dont like the cold weather much but i absolutely love soup, especially good old Pumpkin. Full of Beta carotenes and not to mention delicious.

photo-33

What you’ll need

1/2 Jarrahdale Pumpkin
4 Silverbeet stems i used the stalk also you can omit
Bone broth (chicken or vegetable stock would work also)
1 tsp ground coriander
1/2 tsp turmeric
Olive oil
salt and pepper to taste

I started off with nice small chopped pieces then gave up and did  chunks. hehe

I started off with nice small chopped pieces then gave up and did chunks. hehe

photo-35

  • Peel and chop your pumpkin
  • Heat olive oil in a fry pan add the pumpkin, dash of salt, coriander and turmeric
  • Stir until pumpkin is well coated
  • In a large pot heat your stock
  • Wash the silverbeet and roughly chop, set aside
  • Once the pumpkin is coated add to the broth
  • Toss the silverbeet in the fry pan to lightly stir fry and soak up any left over spices the add to the stock
  • Simmer the stock for 30mins
  • Blend with a hand blender
  • Then serve

Can be kept in the fridge for up to 5 days or frozen

Enjoy

beck
xox

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