Last week I experienced for the first time what it was like to be the parent of a poorly little poppet. Little Lucy got a nasty chesty cold with one of those horrendous barking coughs. As a result my body has been fighting it like crazy and that goes hand in hand with some very sleepless nights. It is true though that babies are born with universal intelligence. She knew exactly what to do. Lie down. Stop. Screw up the to-do list (which must have been stressful for her – she had to reschedule ‘chew remote’ and ‘chase dogs’). Cry those emotions out. Feel sorry for herself. Be gentle. Sleep.
Taking my cue from her I listened to what it was my body wanted. It wanted warm, grounding, healing soup. So I chose beautiful seasonal organic produce, chopped it all up and made a soup that can only be described as Bloody Bonza, Mate. (apologies to the non-Australian contingent of this readership). I then supercharged it with a whole load of ancient superfood spices and Bob’s ya uncle.
So I stopped with my daughter and we cuddled and I watched Death at a Funeral for the 34,824th time. It was lovely.
And the more we slurped down the better we both felt. Our healing could be due to all the Vitamin C in the pumpkin and sweet potato though it is much more likely because of the soups magical powers.
So if you are feeling sick or you just like delicious soup – this is for you! Lucy loved it…
Healing Winter Soup
Vegan – Gluten Free – Paleo
- 1kg Pumpkin (Yam), cubed into 4cm cubes
- 1/2 large Sweet Potato (Kumara), cubed into 2cm cubes
- 1 leek, thinly sliced
- 1 Onion, finely diced
- 2 cups Stock or Water
- 2 tablespoon Coconut Oil
- 3cms knob of Ginger, peeled and finely diced
- 3 cloves Garlic, finely diced
- Bunch of Coriander (Cilantro)
- 1 tablespoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander seeds (Cilantro)
- 1/2 teaspoon Nutmeg
- Salt and Pepper to taste
- 1 can of Coconut Cream
- Dulce Flakes
- Heat Coconut Oil in large pot
- Add Pumpkin, Sweet Potato, Onion, Ginger, Garlic and the stem and roots of the coriander bunch. Stir until the onion is soft.
- Add Leek, Turmeric, Cumin, Coriander Seeds, Coriander Leaves (save some for presentation) and Nutmeg and stir until the spice has thoroughly coated the contents of the pot.
- Add Stock or Water and bring to the boil
- Then simmer until soft (approximately 20 minutes)
- Allow to cool slightly before blending (either in blender or with stick blender)
- Serve hot. If using coconut cream skim the cream off top with teaspoon and swirl on your soup for extra prettiness. I also dusted mine with Dulce Flakes.
Bored of the soup?
If you are halfway through your pot and are getting a bit tired of the same taste there are a few options.
Thai Pumpkin Soup – Add coconut cream, a pinch of cayenne, lime juice and your salty seasoning of choice (coconut aminos, tamari or fish/soy sauce). Add them all to taste and BAM – you have yourself a zesty pumpkin soup.
Curry Base – I sauteed some broccoli and onions in some spices (garlic, ginger etc) and then added a few ladles of soup. Served it on a bed of quinoa with a health handful of raw cashews for a super simple lunchtime curry!