Warming Hearty Pumpkin & Ginger Soup
This soups is ALWAYS a winner. It’s a crowd pleaser! And…of course…it’s super-alkaline, highly anti-inflammatory and it’s antioxidant-rich too!
The ginger is especially anti-inflammatory, and also powerfully anti-carcinogenic too. And the combination of the antioxidants in the pumpkin and carrots are fantastic for repairing oxidative damage to DNA, as well as supporting the cardiovascular system.
This soup is a winner. It takes just 30 minutes to make and you can enjoy it either blended smooth or chunky.
Warming Pumpkin & Ginger Soup
1 medium sized butternut squash or pumpkin
2 large carrots
1 large red onion
2-3 garlic cloves
1 fresh red chilli
1cm piece of fresh ginger
1.2 litres of vegetable stock
Juice of 1 orange (optional)
Fresh thyme leaves
Salt and pepper
- First up, you need to cut the onion and garlic cloves into nice fine pieces. Now get going on the squash by peeling it and cutting it into cubes, about 1cm square. Peel the carrots and cut a similar size.
- Now, carefully deseed the chilli and cut it into small pieces. Wash your hands thoroughly now, and then peel the ginger and chop roughly.
- Heat the oil (coconut is preferable) in a large pot and gently fry the onion and garlic on a low heat until they begin to soften (approx 4 min). Throw in the carrot and squash and season and then fry for another 5-6 minutes until it all starts to soften a little. Add more oil if you need it here.
- Next add 1.2 litres of organic/yeast free vegetable stock, the ginger, chilli and thyme leaves. Bring it all to the boil and then simmer for about 25 min until the squash and carrots are soft.
- Now is the fun part – throw it all into a blender and puree it up until it is smooth and then squeeze in the orange juice. Delicious!