Winter is that great time of year to rug up and enjoy all your favourite warm comfort foods – like this creamy winter pumpkin soup.
"Lightly steaming or sauteing your veggies as well as using them in soups, stews, roasting them or putting them in the slow cooker will keep you warm and nourished."
It's also the time of year when root vegetables are in season giving us the perfect opportunity to give our digestive systems a bit of a break from raw foods abundant in summer such as salads. Lightly steaming or sauteing your veggies as well as using them in soups, stews, roasting them or putting them in the slow cooker will keep you warm and nourished.
BePure Warming Pumpkin Soup Recipe
Ingredients (Serves 4)
1 butternut pumpkin, peeled, de-seeded, chopped into 2 cm cubes
2-3 tbsp fresh rosemary chopped
1 red or white onion, chopped into chunks and layers separated
Preheat the oven to 150 degrees fan bake or 160 bake, while preparing the pumpkin.
Place the pumpkin cubes, onion and garlic into a roasting pan. Rub vegetables with the rosemary and olive oil and generously season with salt and pepper and sprinkle the pumpkin seeds on top.
Bake slowly for one hour to allow the pumpkin, garlic and onions to become soft and sticky. If the oven is too hot the onion, garlic or seeds will begin to burn – turn it down if this happens.
When the pumpkin is cooked, heat a large heavy based pan. Add coconut oil and fry turmeric and curry powder for a few seconds (stirring). Then add the roasted pumpkin etc. along with stock and coconut cream. Bring to the boil, reduce the heat and simmer for 5 minutes.
Add fresh parsley and blend (either in the pot with a stick-blender or in a food processor). Season as needed with extra salt and pepper.
If you give this a go, let us know and tag us in your pictures with @bepurebenwarren.