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Vibrant Organic Squash/Pumpkin Soup!

organic pumpkin soup

Ali W here! Autumn is approaching, so why not add some zing into your day with my vibrant pumkin/squash soup. This recipe is inspired by a Mary Berry one that was passed to me by one of my Yoga students.

Serves 3 people.

You’ll need:

A pumpkin or squash, about 10 inch or so in diameter, peeled and roughly diced, seeds removed

3 cloves of garlic, roughly chopped

1 onion, roughly chopped

1 leek, roughly chopped (optional)

Oil to fry

Spice mix: 1 tsp each of curry powder, turmeric, cumin seeds, chilli flakes (less chilli if you are not keen!), salt to taste, black pepper (to serve)

Water to cover

1 large dessert spoon of clotted cream or coconut cream/vegan equivalent

How to:

Fry off the onion and leek in the spice mix, gently, for about 10 mins. Add the rest of the ingredients except the black pepper and cream, and boil on a medium heat with a lid on for about 15 mins. Add the cream, blitz and serve with fresh ground black pepper. Enjoy! Ali W.

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