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Simple Pumpkin Soup 

Prep Time: 15 min
Cook Time: 40 min
Serving Size: 6
Prep Time: 10 min
Cook Time: 3 hrs
Serving Size: 5-6
  • Freezer Friendly 
  • Gluten Free 
  • Dairy Free
  • Freezer Friendly
  • Gluten Free 
  • Dairy Free 
Soups are a fantastic way to nourish the body post birth. Traditionally, many cultures fed women soups, stews and broths post birth to support warmth within the body. Pumpkins contain compounds called carotenoids which support healthy vision, immune function and have anti-inflammatory properties. 
INGREDIENTS
METHOD
TIPS & NOTES
  • ½ large pumpkin or ¾ small pumpkin (peel & dice into 2cm pieces) 
  • 2 celery stalks (roughly chopped)
  • 1 brown onion (roughly chopped)
  • 2 tbsp extra virgin olive oil
  • ⅓ cup almond milk (Bonsoy brand used)
  • ½ tsp nutmeg (ground)
  • 2 tbsp coconut cream
1.  Preheat the oven to 180℃ fan-forced. 
2.  Place pumpkin, celery and onion on a baking tray and coat with 1 tablespoon of extra virgin olive oil. 
3.  Place in the oven for 25-30 minutes or until soft. 
4.  In a large food processor or large blender add the cooked vegetables and remaining ingredients and process or blend until soup consistency (approx. 3-4 minutes). Add a splash more of almond milk if required.
5.  Pour into bowls – season with salt & pepper to taste. Enjoy!

  • For extra fibre: Leave pumpkin skin on
  • Serve with: Crusty sourdough or gluten free bread
  • For extra protein: Add 1 scoop of collagen powder and mix until well combined

Simple Pumpkin Soup 

Prep Time: 15 min
Cook Time: 40 min
Serving Size: 6
  • Freezer Friendly 
  • Gluten Free 
  • Dairy Free
Soups are a fantastic way to nourish the body post birth. Traditionally, many cultures fed women soups, stews and broths post birth to support warmth within the body. Pumpkins contain compounds called carotenoids which support healthy vision, immune function and have anti-inflammatory properties. 
INGREDIENTS
METHOD
TIPS & NOTES
  • ½ large pumpkin or ¾ small pumpkin (peel & dice into 2cm pieces) 
  • 2 celery stalks (roughly chopped)
  • 1 brown onion (roughly chopped)
  • 2 tbsp extra virgin olive oil
  • ⅓ cup almond milk (Bonsoy brand used)
  • ½ tsp nutmeg (ground)
  • 2 tbsp coconut cream
1.  Preheat the oven to 180℃ fan-forced. 
2.  Place pumpkin, celery and onion on a baking tray and coat with 1 tablespoon of extra virgin olive oil. 
3.  Place in the oven for 25-30 minutes or until soft. 
4.  In a large food processor or large blender add the cooked vegetables and remaining ingredients and process or blend until soup consistency (approx. 3-4 minutes). Add a splash more of almond milk if required.
5.  Pour into bowls – season with salt & pepper to taste. Enjoy!

  • For extra fibre: leave pumpkin skin on
  • Serve with: Crusty sourdough or gluten free bread
  • For extra protein: Add 1 scoop of collagen powder and mix until well combined

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