1 Medium Pumpkin
3 Red Peppers
2 Large Carrots
4 Sticks of Celery
1 Large White Onion
1 400g Tin of Coconut Milk
3 Cloves of Garlic
1 Small Red Chilli
1tsp Smoked Paprika
Salt & Pepper
Oil for cooking
Peel, chop and drizzle the pumpkin with olive oil, before roasting in the oven on 200c for 30 minutes.
Whilst the pumpkin is cooking, finely chop the onion, carrots, celery and fresh spices.
Heat the oil in a large pan before adding the onion, garlic, chilli and ginger, cooking for 5 minutes. Once golden, add the celery, carrot and ground spices and pan fry. Slice the red pepper into large chunks, drizzle in oil and roast for 15 minutes.
Once the pumpkin and red pepper are roasted nicely, add them to the pan with the other vegetables, as well as 2 pints of boiling water. Season with salt and pepper. Boil and then simmer for 25 minutes.
Once cooked, and the vegetables are feeling soft, blend. Gradually add the coconut milk and then blend once more. Serve with a sprinkle of pumpkin seeds and some chilli flakes. Yum!
But why stop there…It’s what’s on the inside that counts
Don’t toss the seeds, pumpkin seeds have been referred to as one of the most nutritious foods known! They may be small but are filled with health benefits, not only providing you with a dose of protein and omega 3 fats, but containing iron and calcium too. Winning!
By adding them to your morning porridge or lunchtime soup, it will help to keep your blood sugar levels balanced and leave you feeling fuller for longer. Pumpkin seeds are super easy to prepare. Once removed from the pumpkin just give them a good rinse, get rid of any moisture, and then drizzle in olive oil and season. Finally bake in the oven until crisp and golden brown.