Simple + Healthy recipe: Thai Pumpkin Soup

Does winter make you feel like eating loads of carbs? Eating healthily might seem harder. Then it is time you expand your range of warming soups, which are perfect for chilly winter meals.

INGREDIENTS

Serves 6-8

1 kg pumpkin or butternut squash, (deseeded and chopped 720 g)
2 large onions, roughly chopped
2 cloves of garlic, finely chopped
4 cm root grated ginger
1 red chilli, finely chopped
500 ml vegetable stock
2 cans coconut milk
2 tbsp cold pressed extra virgin olive oil
1 lime juice, fresh sprouts or fresh coriander, to serve

METHOD

Heat the oil and sauté the onions over low heat until soft. This will take about 5 minutes.

Next, add the chilli, garlic and ginger with a pinch of salt and some fresh ground pepper. Cook gently for 5 mins.

Add the pumpkin, stock and coconut milk. Bring to a boil then turn the heat down and simmer for 30 mins.

Pour into a blender and blend until smooth.

Check the seasoning and serve with sprouts or chopped fresh coriander and lime juice. Enjoy!

Vegetarian; vegan, free from dairy and refined sugar

Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.

Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com