Anti-inflammatory Vegan Pumpkin Soup

Todays lunch is organic pumpkin soup topped with fresh parsley. This soup is full of vitamin C and has great anti-inflammatory properties.

VEGAN PUMPKIN SOUP RECIPE:

Ingredients:

- 1 brown onion
- 2 garlic cloves
- 2 tablespoons coconut oil
- 3/4 whole organic kent pumpkin
- 1 can of organic full cream coconut cream
- 400 mL of vegetable (or chicken for non-veg option) stock *preferably home made
- 1 red chilly
- 2 tablespoons fresh ginger
- 1 tablespoon fresh turmeric
- generous pinch of nutmeg
- 4 tablespoons of fresh coriander
- salt
- pepper
- fresh parsley to top

Method:

1. Put coconut oil to a large pot, along with the roughly chopped garlic and onion. Cook on medium until onion is transparent.

2. Add pumpkin (cut into medium sized squares with skin off) into pot. Add all spices and cook, stirring on medium for 1 minute.

3. Next, pour your stock into the pot and bring to the boil.

4. Bring the pot to simmer and place a lid on top. Allow to cook for one hour or until pumpkin is soft.

5. Turn off the heat and add the corriander (roughly chopped), Allow to cool for 15 minutes.

6. Pour the coconut cream into the soup and process with a hand held processor until smooth.

7. Serve with fresh parlsey, salt and pepper.

Enjoy!