Add 2 heaped spoons of Linwoods Milled Flaxseed with Bio Cultures & Vitamin D to this recipe.
Spicy Pumpkin SoupPrint This
- 1 Medium – large pumpkin (or squash)
- 1 Leek, cut into chunks
- 1 Onion, diced
- 1 Inch raw ginger, grated
- 1 Lemongrass
- 4 Tbsp Thai red curry paste
- 1 Litre vegetable (or chicken) stock
- 400ml Coconut milk
- Juice of 1 lime
- 1 Tbsp honey
Pre-heat the oven to 200C and peel and de-seed the pumpkin. Cut into chunks and place on a large roasting tray and add 2 tsp of olive oil. Drizzle over 1 tbsp of honey and season with salt and pepper. Place in the oven and roast for 30 minutes.
Add 2 tsp of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.
Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for 5 – 10 minutes.
Sprinkle on 2 tbsp of Linwoods flaxseed, with Bio Cultures & Vitamin D and then remove the stalk of lemongrass.
Add juice of one lime and allow to cool slightly before blending all of the ingredients. Return to the heat and gently heat through.
Serve, garnish and enjoy.