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A wintery roast pumpkin and apple soup (it’ll never be simply pumpkin soup again).

It’s winter here in Australia and that means hearty, tummy warming meals that sustain, rejuvenate and nourish. In winter is good to try and eat more cooked than raw food – typically this is what our bodies crave. Having said that it is vital to have a component of raw food in your diet to ensure you are filling your body with the nutrients it needs. In doing so, it is good to just slightly heat your cold smoothie or juice, but only so much that it is luke warm, so that the chill is removed. If you have a thermomix for example, it is a good idea to pop your juice or smoothie into the thermomix on speed 1 at 37 degrees for 5 minutes (thank you to my gorgeous friend and talented health coach Jackie Isles!). This ensures the food remains raw and its nutrients are not lost through the heating process. Be mindful too of the temperature of the water you drink each day, particularly on rising. I drink lemon and apple cider vinegar with water each morning and fill the glass with half boiling/half cold water. It is also important to eat more grounding foods in winter, your body needs heavier meals to support it. So think root vegetables like carrots, pumpkin, sweet potatoes, parsnip and beetroot.

Which takes me on to the real point of this post and that is to share with you a truly delicious and perfectly apt winter soup recipe! Inspiration for this recipe comes from my dear friend Joanne Antoun who introduced me to this soup during a stay on her (rather chilly) Jindabyne property earlier in the year. I swear it’ll never be plain pumpkin soup again.


Coconut roasted pumpkin and apple soup
This soup will  feed 6-8 people. I make it and freeze it in portion sizes for a rainy day. The apple gives this pumpkin soup an extra zing – it is suprisingly delightful.

1kg pumpkin, chopped into smallish pieces
2 apples, peeled and chopped roughly, quartered would be fine (my preference if for a sweeter style of apple)
1 litre of organic or home made additive free vegetable or chicken stock
1 brown onion, peeled and cut into 1/4 or 6th’s
2 garlic cloves
1 tablespoon coconut oil, melted
Sea salt and pepper, to taste

Turn your oven on to 200 degrees celsius. Throw your pumpkin, apple, onion and (unpeeled) garlic into a bowl and drizzle with coconut oil, give it all a good shake or stir. Spread onto a baking tray and put into the oven for 15 minutes. Remove and flip the veg etc over. At this point, remove the garlic if it is burning and/or cooked. Place the veg and apple into the oven for a further 15 minutes. Remove, ensuring the pumpkin is tender and add to a large saucepan with the stock and salt and pepper, to taste. Add your (now peeled) garlic. Bring to the boil and turn down to a simmer for ten minutes. Finally, pour the soup into a blender and blend until really smooth, checking your seasoning. You may need to blend this in portions.

Serve as is with crusty bread. I have served this with a dollop of Greek yoghurt and grated apple on top, it was a perfect combination.


5 Comments Post a comment
  1. Kathy #

    Oh this sounds good!! Will try on the weekend!

    July 2, 2013
  2. I just posted pretty much exactly the same soup last week! Delicious.

    July 3, 2013
  3. lovehealth #

    pear is a nice addition/substitution as well 🙂

    July 5, 2013
  4. Lisa #

    Just made this and amazing!!! Throwing all my other pumpkin soup receipes out!!!

    August 3, 2013
    • I don’t blame you, this is so much better than plain pumpkin isn’t it?! LOVE it!

      August 3, 2013

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