With autumn well under you'll likely have seen pumpkins all over your local supermarkets. These autumnal staples aren't just for decoration. They can be made into a delicious, healthy soup that can also boost your gut health.
One such recipe has been shared by Dr Megan Rossi, also known as the Gut Health Doctor . She said: "If you’re looking for a nourishing meal, this pumpkin soup is perfect. "Packed with beta-carotene from pumpkin, protein from tofu, and vitamin C from red peppers, it supports the gut’s clever connections.
" One red pepper, chopped One large tomato, chopped One red onion, chopped One kg pumpkin, peeled and chopped into large chunks One garlic bulb with the top chopped off Two tsp cumin One tsb salt 1/2 tsp ground black pepper Two tbsp extra virgin olive oil 350g silken tofu 500ml vegetable stock Optional toppers: Roasted chickpeas (60g per serving) Chopped parsley Mixed seeds (5g per serving) Plain yoghurt (75g per serving) Crumbled feta (30g per serving) Start by pre-heating the oven to 200°C / 390°F. Then place the red pepper, tomato, onion, pumpkin and garlic on a baking tray, pour over the olive and oil and season with the cumin, sea salt, and black pepper. Leave in the oven for 30 minutes.
Once all the veg is cooked, remove from the oven and leave to stand for a few minutes. Then squeeze the garlic out of its shells. Add everything to the blender along with the vegetable stock, tofu and blend for one to two minutes until smooth.
Serve the soap alo.
