SPICED PUMPKIN, CARROT AND COCONUT SOUP WITH PALEO NUTTY GARLIC BREAD 🍂
1 butternut pumpkin chopped into large chunks, skin and seeds removed
2 large carrots peeled and chopped smaller, they take longer to cook than the pumpkin
1/2 red onion diced
2 tablespoons of diced garlic
2 tablespoons of @aboutlifenm Ayurvedic spice blend (turmeric, cumin, coriander, curry powder, ginger, mint leaves, chilli flakes, pink himalayan sea salt) or make your own spice mix
Two tablespoons of olive oil
Two tablespoons of ghee
270ml can of premium coconut milk, full fat
Sweat off onion and garlic in a large pot in olive oil and ghee.
Add the spice mix and stir
Add the pumpkin and carrot, stir to coat
Pour in about six cups of water, or veg stock if you make your own, just enough to cover the veg
Cook uncovered until tender
Cool slightly then blend with a stick blender.
Stir in the coconut milk and add extra seasoning to taste. Reheat if needed while you crisp up some garlic clove slices in ghee. Serve with garlic chips and fresh spring onion.
Enjoy this winter warmer!
PUMPKIN, SNOW PEA & CABBAGE STIR FRY
What you'll need:
3 cloves of garlic, finely chopped or minced
1 small red chili, seeds removed or 1/2 teaspoon chili flakes
1 inch piece of fresh ginger, minced
1 cup trimmed snow peas, cut in half
1 cup mushrooms, sliced
1 1/2 cups roasted pumpkin, cut into chunks
1 tablespoon soy sauce
1/4 purple cabbage, shredded
1-2 tablespoons sweet chili sauce
Extra Virgin olive oil
rice noodles (optional)
2 tablespoons The Haus Of Health nut mix
To roast pumpkin (can be done ahead):
Pre- Heat oven to 200 C and cut pumpkin into chunks. Place pumpkin on an oiled baking sheet and season with salt and pepper. Bake for 30-40 minutes in the oven, until golden, completely cooked through and soft.
Heat a tablespoon or two of oil in a large pan or wok over a medium-high heat. Add garlic, chili and ginger and cook for about 1 minute, stirring occasionally, until fragrant and not yet browning.
Add the mushrooms, cabbage and cook for 2- 4 minutes, stirring. Then add the snow peas and cook for a minute longer.
If having rice noodles, cook as per instructions on packaging.
Add your cooked pumpkin, soy sauce and sweet chili sauce and cook, stirring, for another minute or two until the pumpkin is heated through and the green vegetables are slightly tender but still have a little crunch.
Serve hot with noodles or on its own.
Sassy Salad Pumpkin Curried Soup
Download the recipe card here :)