Carving pumpkins this weekend for Halloween?


Make the most of the delicious and nutritious pulp and seeds from your Jack O’lantern with this refreshing take on the humble Pumpkin Soup!

Pumpkin Soup with Ginger and Coconut Milk

Ingredients for 6 people
• 800g of pumpkin (peeled)
• 600g of carrots
• 1 onion
• 5 cm piece of ginger (approx. 30 g)
• 2 tbsp. of coconut oil
• 1 litre of quality vegetable broth
• 500 ml of coconut milk
• Salt and pepper
• Soy sauce (for spicing)
• Juice of one lemon
• Coriander leaves as garnish

Peel and dice pumpkin, carrots, ginger, and onion, and braise lightly in coconut oil. Add vegetable broth, and simmer for approx. 15 to 20 minutes, until done.
Then mash finely; possibly strain through a sieve. Stir in coconut milk, spice with salt, pepper, soy sauce, and lemon juice, and heat up again. Do not allow the soup to boil!
Garnish with coriander leaves and serve. Enjoy!

Recipe by Sonja Bacus, Nutritionist for The Paracelsus Clinic, Switzerland