This is a great autumn soup, hearty and healthy. Pumpkin is in season and we are just coming to the end of British tomato season, this is a great way to use up and left over tomatoes. Pumpkins contain Vitamin A which aids vision, beta-carotene which plays a role in fighting cancer , fibre which can help you lose weight and help your skin and Vitamin C to help ward off colds.
Ingredients:
Makes 6 portions
- 1 small pumpkin (or butternut squash)
- 3 red peppers
- 10 tomatoes
- 5 cloves of garlic, finely chopped
- 1tbsp Coconut oil
- 1tsp smoked paprika
- 1tsp ground cumin
- 1tsp coriander seeds
- 1 litre vegetable stock
- 2tbsp tomato puree
- 2 tins chickpeas (or any beans you fancy)
- 3 large handfuls of spinach
Method:
- Cut the pumpkin into chunks, about 2” in size, cut the peppers and tomatoes into quarters
- Place the pumpkin, pepper, tomatoes, spices and coconut oil into a large saucepan. Put a lid on the pan and heat the vegetables to allow them to caramelise slightly
- Add the stock and tomato puree and boil until the pumpkin is soft
- Using a hand blender roughly blend the soup so that there are still some chunky bits in it
- Add the chickpeas and heat them through
- Serve the soup and place a small handful of spinach on top of each bowl