As much as I’m a summer girl at heart, there is one thing I love, love, love about a little winter chill… and that’s soup!
We all know the benefits of soup as being a super easy meal to cook, great for left overs (as flavour improves over a couple of days) and perfect for warming you from the inside out on those bitterly cold days. But it’s also the perfect way to get some seriously good servings of vegetables into your day so that you’re packed full of vitamins, minerals and good ole fashioned fibre. Consuming warm meals is also great ways to aid your digestion and get that body going!
Here’s one of my favourite pumpkin soup recipes! It’s a classic with a bit of a twist so I hope you enjoy it ;)
Maple and Dijon pumpkin soup
What you’ll need
1 tbsp coconut oil
1 onion (diced)
1 tsp ground cumin
2 kg pumpkin (skin removed + cut into small chunks)
6 cups vegetable stock
1 tbsp maple syrup
2 tbsp Dijon mustard
salt and pepper (to your taste)
natural yogurt, to serve
What you’ll do
- Heat coconut oil in a large pot, add onion and sauté until it turns glassy
- Add cumin and stir for 1 minute
- Toss in pumpkin and stock on high heat to bring to the boil, then reduce heat and simmer for approx. 20 minutes or until pumpkin is soft
- Stir in maple syrup and Dijon mustard and sit to cool (approx. 10 mins)
- Blend in a food processor, blender or with a stick blender until smooth
- Return to pot and gentle reheat
- Serve with fresh toast, a dollop of yogurt and a sprinkle of cumin and some cracked pepper!
Get more fitness and health tips from the Buf Girls right here.