My gut healing pumpkin soup has become a well loved staple at my family table this winter. Spending some time focused on gut repair and really working hard to improve our diets to clear up some quirky health concerns had me making this soup every week. Luckily for me, every body loved it!
Gut healing pumpkin soup
A big part of a gut healing diet is bone broth. I make a lot of it every week to use in different recipes. My slow cooker chicken broth is always on hand and my husband loves to make beef broth and drink it by the cup full.
The rest of us have been slow to take on the drink-from-a-cup method and prefer it instead in soups or casseroles.
I adopted the habit of serving a bowl of soup to begin each meal. It has become a ritual, to have an entree as such and though you might think providing a three course meal for your family each night is a bit over the top, we really enjoy it. It is really just one meal served in three stages which provides a wonderful sense of ceremony and ritual around the table.
How to make gut healing pumpkin soup
My gut healing pumpkin soup is souper simple to make and relies on seasonal, fresh and organic produce to make it powerfully nutritious so buy the best ingredients you can. You could say it has become one of my favourite master recipes and sometimes I change the flavours when soup-fatigue begins to set in.
It’s not so much a recipe as a throw-in-a-pot kind of affair so please forgive my vague instructions. Allow my method and this video to guide you but use your intuition and senses to create this dish and make it yours. I promise you, you can not stuff up pumpkin soup.
Don’t be too fussy with the chopping as the whole thing gets blended up at the end.
A large tablespoon of ghee, coconut oil or olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
2 potatoes, peeled and chopped (optional)
Around half a pumpkin, peeled and chopped
A knob of fresh ginger, peeled
2 garlic cloves, peeled
Dried cumin, tumeric, coriander, sea salt and freshly ground pepper – a good shake or as much as you like of each.
Around 1 litre of home made chicken broth
Chopped coriander, chilli, a tablespoon of home made creme fresh or sour cream and some toasted seeds to garnish if desired.
What to do:
Add your ghee or oil to a large pot an set the heat to medium.
Add the vegetables in this order; onion, celery, carrot, potatoes and pumpkin, giving each a moment or two before adding the next.
Season with your choice of dried spices, salt and pepper
Add the stock so that the vegetables are just covered.
Simmer away for around 25 minutes, until the vegetables are soft.
Turn off the heat, toss in the garlic and use a hand held/stick blender to puree the soup.
Taste and add more seasoning if required.
Serve with your choice of garnish and enjoy!
Don’t forget to watch the video here.
Join us in Mamacino community...
to stay up to date with blog posts, special events and subscriber-only offers.
PLUS, I will send you my Real Food Essentials Checklist, a sneak peek into my new eCourse that makes providing healthy food for your family a breeze.