Recipes

  • Ashleigh Mythen

Pumpkin Soup

This recipe was given to me by the lovely Emile Fincher who is a qualified yoga teacher and massage therapist. Emilie is passionate about teaching self-love and self-inquiry in her students as well as promoting nature downtime and healthy food as a way of life.

The moment daylight savings finishes, mornings and evenings start to get crisp and pumpkins are bountiful at my local farm gate- I know soup season is in full swing. I’m obsessed with soup over the colder months. It’s comforting and nourishing. It feels so wholesome stirring a pot of liquid nutrition, filling it with warming spices and hearing all the comments about how good the kitchen smells!


Here’s my favourite recipe for a pumpkin and friends soup. I love this recipe because it’s so easy to modify- no carrots? No problem. Sub for extra pumpkin. Got a random leek in the fridge, use it instead of an onion. No ginger? Sub for a little chilli. It’s hard to mess up and I encourage you to get creative. It makes enough that I can use it for a couple of meals. I add in lentils for a dose of protein to keep me feeling full. The coconut cream not only makes it creamy and yummy, but the fat helps with feeling satiated too. A nutritious (delicious!) blend of healthy carbs, protein, fat, warming herbs and spices, immunity-boosting garlic and ginger, and nourishing veggies! For me, it ticks every box. Ingredients

Serves 4-6. Or it's perfect for leftovers!


1 large butternut pumpkin

1 large sweet potato

2 carrots

1 tbs of olive oil plus extra to drizzle

1 can coconut milk

1-litre veggie stock

¾ cup red lentils

2 brown onions

2 cloves of garlic

4-5cm of ginger

1tsp smoked paprika

½ tsp cumin

2 tsp turmeric

2 tbs of nutritional yeast (optional)

Parsley to garnish

Salt and pepper to taste


1. Cut the pumpkin and sweet potato into chunks- don’t forget to get rid of your pumpkin seeds. Place them on a tray, drizzle with some olive oil and chuck it in the oven at 180C for roughly 30-45 minutes. Check-in on them every now and then a gauge when they’re done- they flesh should be soft and they should be started to get some golden colour.


2. While your pumpkin and sweet potato is baking, dice your onion, garlic and ginger. Heat 1-2tbs of oil in a large pot and fry until the onion is translucent and just starting to turn golden.


3. Take the pot off the heat until the pumpkin and sweet potato is done. When it’s cool enough, peel or slice the skin off the sweet potato and pumpkin and add it into the pot. Pop it back on the heat.


4. Chop your carrots into 2cm cubes (give or take- keep it chill!) and add into the pot. Give it a quick stir, add in the lentils and spices, then add in your veggie stock. I use veggie stock because I’m not a fan of animal stocks- but you can use any broth here. Add in the coconut milk and let it simmer until the lentils are cooked, they just need to be squishy. This is the part where I like to taste test and add in any extra herbs or spices. I always end up adding extra ginger!


5. When you’re happy with it, use an immersion blender and whiz it up till the smooth and creamy. Serve with a sprinkle of parsley. I like to get creative with garnishes too- sometimes I add on chia seeds, sesame seeds or a sprinkle of paprika.


Enjoy!



To learn more about what Emilie has to offer head to her website or check out her YouTube channel for free yoga classes. You can also follow her on Instagram or Facebook



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