Pumpkin Soup - Vegan, Gluten Free

Orange Power soup... packed with beta-carotene, which the body converts into the powerhouse Vitamin A.

Benefits include reducing the risk of developing certain types of cancer, offering protection against asthma and heart disease and delaying ageing and body degeneration.

Pumpkin Soup

Serves 4

INGREDIENTS:

Organic preservative free wherever possible -

• 1 Tbps Olive Oil

• 1 Medium Japanese Pumpkin (or 1 Large Butternut Squash / whatever pumpkin you like!)

• 2 Large Carrots

• 1 Large Leek

• 4 Cloves Garlic

• Nutmeg

• Filtered Hot Water

METHOD:

1. Peel and chop squash and carrots into large chunks.

2. Peel & crush garlic, slice leek.

3. Add to a large pot with Olive Oil, season with salt & pepper and sizzle for around 10 minutes.

4. Pour hot filtered water over vegetables until covered, bring to the boil then simmer for 15 minutes. (Option to add bone or veggie broth instead of water).

5. Remove from heat & blend.

6. Pour into a bowl, add nutmeg to taste and enjoy.