This is a soup that I regularly make when the weather gets a little colder outside. The recipe is from my #1 best selling cookbook Purely Delicious. The roasting intensifies the delicious flavour, allowing a delicate sweetness that comes through the finished dish. I vary how I serve my soup depending on what I feel like at the time or what I have in the fridge. One of my favourite toppings is a green goddess pesto made from coriander, garlic, lime and pumpkin seed that allows for that extra flavour punch and anti-inflammatory benefits. For a creamy soup you can also serve with a light drizzle of coconut cream or organic natural yoghurt.
What’s great about it:
Pumpkin and carrot are a great source of carotenoid antioxidants that are anti-inflammatory and help to support a healthy immune system. Pumpkin seeds are high in minerals including magnesium, manganese, copper, iron and zinc. Zinc is responsible for a healthy immune function by helping with the growth and development of white blood cells. Pumpkin seeds are also high in the amino acid tryptophan that helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing. Additions to this soup such as ginger and turmeric boost anti-inflammatory properties that can help nourish a healthy immune system.