I tend to find lunches difficult and am generally uninspired when it comes to making them. The other day I’d made delicious pancakes for breakfast and had a great dinner planned but lunch just kind of snuck up on me and before I knew it I had to come up with something quick to feed my hungry toddler.
Nothing in the cupboards, nothing in the fridge but, oh lucky me! Roasted pumpkin puree in the freezer!
I grabbed a couple of bags ( I freeze them in one cup bags), a bag of frozen homemade chicken stock and, hey presto, I was halfway to pumpkin soup.
I threw in a couple of tablespoons of LSA to provide extra essential fatty acids and a bit of seasoning and I had a delicious warming soup in about 10 minutes. Perfect food for a rainy day (and it hasn’t stopped raining for days!).
Here’s the recipe:
Roasted Pumpkin Soup
Makes one adult serve plus a little bit extra for small tummies
2 cups roasted pumpkin puree
1 cup homemade chicken or beef stock
2 tbsp LSA
pinch of nutmeg
1/2 tsp cinnamon
salt and pepper to taste
Throw all the ingredients in a saucepan and heat through, stirring every so often.
Serve with a dollop of full-fat natural yoghurt, sour cream, cream or coconut cream, depending on your preferences and dietary needs.
This soup is packed full of betacarotene (from the pumpkin) which is an important nutrient for the immune system (it breaks down into vitamin A). Betacarotene is also an antioxidant and is great for your eyesight.
Serving pumpkin soup with some form of healthy fat is important as it helps you to absorb the betacarotene which is fat soluble – hence serving it with yoghurt or cream.
You could also make this soup with pureed sweet potato, carrot or cauliflower. Keep some in the freezer.
by Mel Duncan