Here’s a really simple soup to use up that Halloween pumpkin pulp. Feel free to substitute the veg with whatever you have in the kitchen!!
Also, as with all soups, don’t forget to ditch the bread and go for some extra protein instead. This will serve to slow down the digestion of the carbs from the soup and maintain a steady release of sugars. I added in some leftover paprika chicken and kidney beans from last night’s Mexican chicken lettuce wraps. It’s was a deliciously spicy combo!
BTW top time saving tip: my 3 pumpkins made a huge vat of soup so I’m freezing the leftovers and it’ll do nicely as a starter on Christmas Day!
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| Prep Time | 10 Mins |
| Cook Time | 30 Mins |
| Servings |
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Ingredients
- 1 Tbsp Butter or oil (I like ghee in this recipe)
- 1 Onion Chopped
- 1/2 celeriac Peeled and chopped
- 1-2 parsnips Peeled and chopped
- 1 pumpkin Pulp only (either scooped out or peeled and chopped)
- 1 Tbsp ground cumin
- 1 Tbsp ground turmeric
- 1 Tbsp curry powder
- 1-1.5 Ltr stock or water
- salt and pepper to taste
Ingredients
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Instructions
- Heat the butter or oil in a large pan, add the onion and sauté for a few minutes.
- Add any other hard veg including the pumpkin if it’s chopped rather than scrapped out and continue to sauté for about 8-10 minutes.
- Add in the spices and the pumpkin if you haven’t done so already and stir through.
- Add enough stock or water so that the mixture is covered. Cover the pan, bring to the boil and simmer for about 15 minutes until all of the veg is cooked.
- Blend, season and add anything else you wish. I like to add in some of my spicy seed mix (see separate post).
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