Serves: 6 - 8

It's winter here in Australia and that means hearty, tummy warming meals that sustain, rejuvenate and nourish. In winter we usually usually prefer more cooked than raw food - typically this is what our bodies crave. If you're still enjoying smoothies, consider just slightly heating your smoothie or juice, so that it's at least lukewarm. I like to be mindful too of the temperature of the water I drink, particularly on rising when I fill a glass with half hot/half cold water.

It's worth turning to more grounding foods in winter, our body enjoys slower, heavier meals to support it. So think root vegetables like carrots, pumpkin, sweet potatoes, parsnip and beetroot.

Which takes me to the point of this post - to share a truly delicious and perfectly apt winter soup recipe. Inspiration for this recipe comes from my 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.

The apple gives this pumpkin soup an extra zing - it is surprisingly delightful.

Serves 6-8 

You'll need:
1kg pumpkin, chopped into cubes
2 apples, peeled and chopped roughly (I choose a sweet 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 with crusty bread. Consider a dollop of Greek yoghurt and grated apple on top, it is a perfect combination.

Amy Crawford
Tagged: NOON Soup SUNSET

Made by Amy

simple = good