Ginger Pumpkin Soup – with Crunchy Kale and Pepitas
Gluten Free | Nut Free | Paleo | Dairy Free
SERVES: 4
PREP: 20 minutes
COOK TIME: 40 minutes
This is not your average pumpkin soup. It’s a little bit fancy and sure to be a winner with family and friends. The crunchy kale and pepita topping adds flavour, texture and additional nutrients to this soup. A little ginger and chilli provides some heat for warmth this winter and bone broth has been used as the base, providing gut healing properties. Give this ginger pumpkin soup a go, there is nothing better than a tasty soup on a cold winters day.
INGREDIENTS:
Soup
- 1kg organic pumpkin, peeled, deseeded and diced into 2cm cubed
- 2 large organic carrots, peeled and diced slightly smaller than the pumpkin
- 1 organic brown onion, diced
- 75g organic ginger, grated
- 1 Tbsp. Absolute Organic olive oil
- 1L The Stock Merchant chicken bone broth
- 1 can Absolute Organic coconut cream
- Salt and pepper to taste
Crunchy Toppings
- 1 bunch organic kale, leaves removed from thick stem
- ½ cup OWN organic pepitas
- 2 Tbsp. Absolute Organic olive oil
- 1tsp. Simply Organic chilli flakes
- 1tsp. Simply Organic garlic powder
- Salt and pepper to taste
METHOD:
- Preheat oven to 160oC and line a baking tray with baking paper.
- Place pumpkin, carrots, onion, ginger and olive oil in a large saucepan and sauté until soft. Salt and pepper to taste.
- Add bone broth, coconut cream, salt and pepper. Then, bring to the boil and simmer for 40 minutes.
- Whilst the soup is simmering tear Kale into pieces and toss with pepitas, olive oil, chilli flakes, garlic powder, salt and pepper. Spread onto prepared baking tray and bake for 15-20 minutes or until crispy, turning once.
- Blitz soup in a food processor and then top with crunchy kale and pepita topping.
Recipe by Laura Scherian
Insta: @laura_scherian
