Autumn pumpkin soup

With our days getting shorter and evenings getting cosier, Autumn is upon us, and it's time to start preparing for the change of season.

That means eating seasonally and locally which means you pay less and support your local growers!

Root veggies are great for nourishing soups and stews. One of my favourite soups to make it pumpkin soup.

AUTUMN PUMPKIN SOUP

Ingredients:

-1/2 medium sized pumpkin

-2-3 carrots

-1 onion

-2 sticks of celery

-3 cloves of garlic

-Salt and pepper to taste

-2 Tbsp of olive oil

-Fresh herbs of choice (parsley, basil, oregano, chives)

-1 tsp of turmeric

-1 tsp of cumin

-1 tsp of paprika

-Pumpkin seeds or other toppings of choice

Method:

-Cut up all vegetables and place into a large pot of boiling water so they are floating.

-Add salt, pepper and other seasoning spices and some herbs.

-Cook for 15-20 minutes until the vegetables are soft and put aside to cook for 5 minutes.

-Transfer into a glass blender or use a hand blender stick and add olive oil and the rest of the fresh herbs.

-Blend until smooth.

-Pour into serving bowls and top with salt, pepper, olive oil, vegan cheese, parmesan or coconut cream, fresh herbs and pumpkin seeds.

Options; You can also add Kumara or any other vegetables you have lying around like broccoli storks. Instead of plain water you can use veggie water saved from the night before or bone broth to boost the immune system. I also like to add more fibre like mixed beans or lentils, just make sure they are cooked throughly.

Of course, it taste like heaven when dipping in fresh soft sour dough bread smothered with butter!

Keep leftovers in the fridge and use for lunches.