Recipe: Pumpkin, Ginger and Chilli Soup

Filled with antioxidants and immune boosting vitamins, this soup is silky with a delightful kick.

Ingredients

• 1 medium pumpkin
  
• 2 Onions
  
• 3 cloves of garlic
  
• 1 tbsp coconut oil
  
• 1 thumb sized piece of ginger
  
• 1 chilli
  
• 1 litre of water
  
• 2 Knorr vegetable stock cubes
  
• Salt
  

Method

1. Bake chunks of pumpkin in an oven at around 180 for 40 minutes. Use a baking dish and add ¼ inch of water to keep the pumpkin from drying out. Check at regular intervals.
   
2. Meanwhile finely chop onions and chilli, mince the garlic and ginger and warm gently with the coconut oil and a dash of salt until fragrant.
   
3. Add the pumpkin, stock cubes, water and fresh basil.
   
4. Cover and simmer on low for around 2 hours.
   
5. Pop in a blender and mix through.
   
6. Return to pan and heat through.
   
7. Add salt to taste.
   
8. Serve!
   

Serves: 8-12 servings

Recipe by Leanne Patrick