This insanely good hormone friendly soup is for all those nights when you want something wholesome, filling, maybe even a little decadent BUT still healthy, nourishing and simple!!
I am not going to lie, the hardest part of this soup is cutting the pumpkin lolllllll, so get your sharpest knife and chopping block ready (or even better con someone else into cutting it for you, hehe my poor hubby Jesse is my resident pumpkin cutter! haha)
Anyway here it is! Honestly once you cut the pumpkin you wont believe how easy this recipe is!
2 tbsp olive oil
4 cloves Garlic (crushed)
1 onion chopped
1 tsp ginger (minced or finely chopped)
1 tsp thyme or Rosemary
1/2 tsp cayenne Pepper
9 cups pumpkin (peeled and cubed)
1 400ml can full cream coconut milk
2 cups vegetable stock/broth
Salt, pepper to taste
Fresh herbs and hemp seeds to top soup
Add the olive oil to a pot with the chopped onion, garlic and ginger and sauté.
Then add the rosemary/ thyme and cayenne pepper and sauté
Add in the vegetable stock, coconut cream and the pumpkin and bring to the boil.
Turn down the heat and simmer until the pumpkin is soft and cooked (around 10-15 minutes).
Use a hand blender or immersion blender to blend it smooth
Add salt and pepper to taste. and serve with fresh herbs and hemp seeds (I like to use parsley!)