One pot meals are incredibly healing for the body. So dense in nutrients, so easy for the body to assimilate and absorb all of that goodness!
This week I was feeling just the tiniest bit under the weather, so I decided to make a big nurturing pot of pumpkin soup, perfect as a natural anti-inflammatory and circulatory stimulant with fresh turmeric and ginger added in just at the end of cooking.
Ingredients (serves 4)
- 600 gm Queensland Blue Pumpkin
- 2 medium potatoes
- 1 brown onion
- 2 inch piece of ginger
- 1 inch piece of turmeric root
- 1 teaspoon mustard seeds
- 1 tablespoon raw honey
- 1 teaspoon cumin
- 300ml water
- 1 tsp olive or macadamia nut oil
- sea salt and cracked black pepper to taste
Method
- Roughly chop the pumpkin, potato and onion.
- Heat oil, place vegetables in heavy based saucepan, stir until onion is translucent. Add cumin and mustard seeds, stir further 2-3 minutes.
- Add water, salt and pepper and stir.
- Bring to boil and simmer gently for 20 minutes or until vegetables are tender.
- Grate in the ginger and turmeric root, and stir in the honey. Simmer for a further 5 minutes.
- Take off the stove once vegetables are soft. Allow to cool slightly, then blend for 30 seconds to 1 minute with a stick blender. Allow some chunks to remain for a chunky soup, or blend for longer if you prefer a smoother consistency.
- Serve with fresh coriander and crusty bread (gluten free if you prefer).
Image courtesy of tiramisustudio
Nette says
Sounds terrific Lizzie. I will try it tomorrow. Those flavours would also work well using other red vegetables like carrots or sweet potato, I think. Nette
Elizabeth says
What a great idea Nette – I’m sure it would work really well with those veggies too. Thanks for your comment and hope your soup is delicious. It’s such good weather for warming soup! x