Fall is here for those of you residing in the Northern Hemisphere, which is a perfect time for a delicious and hearty soup. Even if you are in the Southern Hemisphere like me, pumpkin soup is always is season! Rich in vitamin C, beta carotene and tons of fiber, pumpkin is a “go to” food for those of us who love our vegetables or want to eat healthier. With delicious metabolism boosting spices, such as chili flakes, who could resist this dish?
RECIPE – Spicy Pumpkin Soup
1/2 Acorn Squash or Pumpkin cut into square inch pieces
3 Garlic Cloves
3 Tbsp Olive Oil
2 Onions Diced
700 Ml of Vegetable Stock
1/2 Tsp Chili Flakes (can use more if you like it extra spicy)
1/2 Tsp Tarragon
Salt and Pepper to taste
Bake the diced pumpkin and whole garlic cloves in 2 Tbsp olive oil until soft at 200 degrees celsius for approximately 40 minutes. Stir fry onions in 1 Tbsp of olive oil until golden. Add vegetable stock and chili flakes, baked pumpkin and garlic. Bring everything to a boil, then simmer for approximately 10-15 min. Blend with a stick blender or any any method of your choice.
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