Clean Eating Pumpkin Soup

Pumpkin soup is one of the things I look forward to most about the autumn. It makes breaking up with the summer a little easier knowing that I can cosy down with a bowl of pumpkin soup in front of the fire. However with the Indian Summer we have been having here in the UK I have wondered if that day would ever arrive. (Not that I am complaining, I would keep the Indian Summer going until March if I could!).

Do you ever get stuck for ideas when it comes to healthy eating? You can keep up to date with all of my new clean and delicious recipes by subscribing to my newsletter. It is quick and easy to subscribe and you will receive all of the new recipes right to your inbox. Click her to sign up!

Pumpkin soup is one of the easiest, quickest soups to make. Pumpkins are a great source of fibre and essential vitamins and minerals including Vitamin C and Zinc which help the immune system and skin. So if you are feeling a bit under the weather and could do with a healthy glow, go get yourself some pumpkins!

This is a very basic pumpkin recipe so feel free to spice it up however you like. We sometimes add chilli powder and turmeric for a fiery kick. I used a culinary pumpkin (not a carving pumpkin) which is just a small pumpkin and can be purchased from most mainstream supermarkets.

Traditionally, we always eat this soup for Halloween with ‘pigs in blankets’ and pumpkin muffins for dessert. The boys think its great and it makes dinnertime easy for me too!

You may also like:

• Clean Eating Curried Parsnip & Butter Bean Soup
• Clean Eating Sweet & Spicy Butternut Lentil Soup
• Clean Eating Pumpkin Bread

Clean Eating Pumpkin Soup

By The Kitchen Shed Published: October 18, 2015

• Yield: 4 Servings

This is a very basic pumpkin recipe so feel free to spice it up however you like. We sometimes add chilli powder and turmeric for a fiery kick. I used a culinary pumpkin (not a carving pumpkin) which is just a small pumpkin which can be purchased from most mainstream supermarkets.

Ingredients

• 1 teaspoon Oil of choice I used coconut oil
• 1 Onion diced
• 1 Celery Stalk chopped
• 2 Carrotts sliced
• 1 Culinary Pumpkin approx 600g chopped pumpkin
• 500 grams Stock I used homemade chicken stock
• 1/4 teaspoon Sea Salt to taste
• 1 pinch Freshly Ground Black Pepper to taste

Instructions

1. Heat the oil in a saucepan over a medium heat and add the onion, celery, carrots. allow to soften slightly for about 5 minutes.
2. Add the pumpkin and stock to the pan and bring to the boil.
3. Once bubbling, reduce the heat and simmer (with a lid mostly covering the saucepan) for 15 minutes until the vegetables are soft.
4. Remove from the heat and allow to cool slightly before blitzing with a hand blender until smooth.
5. Use the salt and pepper to season to taste before blitzing one final time.
6. Serve and enjoy.

• . .