InspirAsian Pumpkin Soup


Category :

I definitely appreciate the fact that my body refrains from sickness during the working week, however really makes me pay for it on my weekends.
Therefore, this weekend has consisted of me sleeping during the day, but probably socialising too much during the night.  Definitely not helping the situation.

So to aid the road to recovery - my fabulously nourishing pumpkin soup!

Garlic is a natural antibiotic, which is attributed to it's high sulphur content.  The stronger the smell and taste of the garlic, the more sulphur it contains.  When buying garlic, avoid the bleached garlic you get from supermarkets in the cheapy packets.  Ideally try to get organic garlic, as they tend to have the highest sulphur content, but just have a sniff of the garlic that is available to you at your local shop or markets and see if it is flavourful!

Ginger assists the immune system and promotes a healthy 'sweat' upon consumption which is good for colds and flus.  Chilli is also good for your immunity as it has high levels of vitamin A.  The heat from chilli also helps clear your head and nasal congestion! (I'm looking forward to being able to breath normally again and not sounding like a teapot).

Most people add cream to pumpkin soup, I however love how coconut milk adds to the traditional Asian flavours of this soup.  Coconut is also a highly nourishing food, with many great properties including maintaining immune system health. Garlic + ginger + chilli + COCONUT = can anyone guess?? (that's right a fantastically healthy immune system) You guys are good at this!

1 brown onion
4 average sized cloves of garlic (or more if your up for it!)
1 good sized piece of ginger
1/2 green chilli
400mL coconut milk
1L water
1.5kg pumpkin
2tbs coconut oil

1. Finely dice the onion, garlic, chilli and ginger. 

Instead of going to the trouble of peeling and then finely slicing the ginger, why not run it over a microplane, skin and all? As you can see most of the skin is left as is not able to get grated.

2. Sauté the onion in the coconut oil until browned, then add the garlic, ginger and chilli.

3. Roughly dice the pumpkin and add to the pan with the onion and other aromats.

5. After lightly browning the pumpkin, add the water and let simmer on low heat until pumpkin is soft - or for as long as possible to really incorporate the flavours.

6.  Add the coconut milk just before serving.

(Pics of the final product coming soon)

All in all this pumpkin soup is easy to prepare, tastes fantastic and is great for those days when your felling just a little under the weather.


3 Researches SHOW How Coconut Oil Kills Waist Fat.

This means that you literally burn fat by eating coconut fats (also coconut milk, coconut cream and coconut oil).

These 3 studies from large medical journals are sure to turn the traditional nutrition world upside down!

Post a Comment

Original work of Rhiannon Mack, 2012, unless otherwise indicated. Powered by Blogger.