This classic favourite will not only warm you up on a cold winter’s day, pumpkin is full of antioxidants. Anti-oxidants work to protect our brains from damage caused by free radicals.
PUMPKIN SOUP
2 tbs Olive oil
1 Small onion, diced
1 Leek, diced
1 Garlic clove, crushed
1/2 tsp Coriander, chopped
1 tsp Cumin
1/2 tsp Nutmeg
1 Sweet potato or white potato, peeled and cubed
1 Kg Pumpkin, peeled and cubed
1 L Vegetable stock
1/4 cup Sour cream
PREPARATION
1. Heat oil in a large saucepan over low heat, add onion and leek and cook until soft.
2. Mix through garlic and spices.
3. Add pumpkin, potato and stock, bring to the boil.
4. Turn down heat to low and allow to simmer for 30 minutes.
5. Use a hand blender to puree mixture until creamy and gently reheat.
6. Divide equally into serving bowls and garnish with a dollop of sour cream.
For an added depth of flavour, try roasting the pumpkin beforehand.
