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    Coconut roasted pumpkin and apple soup recipe

    A hearty, belly-warming soup to rejuvenate and nourish

    In winter it’s a good idea to incorporate more ‘grounding’ foods into your diet. Think root vegetables such as carrots, pumpkin, sweet potatoes and parsnip – typically this is what our bodies crave.


    1 kg pumpkin chopped into smallish pieces

    2 apples, peeled and chopped roughly, quartered would be fine (my preference is for a sweeter style of apple)

    1 litre of organic or homemade additive free vegetable or chicken stock

    1 brown onion, peeled and cut into quarters or 6ths

    2 garlic cloves

    1 tablespoon coconut oil, melted

    Sea salt and pepper, to taste


    1. Preheat oven to 200°C.

    2. Place pumpkin, apple, onion and (unpeeled) garlic into a bowl and drizzle with coconut oil, give it all a good shake or stir. Spread onto a baking tray and place in the oven for 15 minutes.

    3. Remove from oven and flip the vegetables and apples over. Remove the garlic if it is burning and/or cooked. Return to the oven for a further 15 minutes.

    4. Remove from oven, ensuring the pumpkin is tender. Place in a large saucepan with the stock and salt and pepper, to taste. Add your (now peeled) garlic. Bring to the boil and turn down to a simmer for ten minutes.

    5. Finally, pour the soup into a blender and combine until smooth. Season to taste.

    6. Serve with crusty bread, grated apple and a dollop of Greek yoghurt.

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