You can thank Liz Earle and Philip Schofield for this one as I stole some of the inspo behind it from their feature on skin health on This Morning. (NB- Phil if your mum needs me to come over and cut open her pumpkins for her tell her I’ll be on my way!)
Pumpkin season is in full flow and lucky for me (and the drains of winter weather on my face right now), this beauty of a bright orange veg is said to be great for the skin.
With vitamins A, C, E and K- heaps of fibre AND low in calories- its a bit of a no brainer for nutrition wealth, but can taste a bit bland- FEAR not- I have the answer by adding in a few teaks you can make this a super healthy super tasty freezer filler!
And of course where would SOUP be without SuperSlaw? A brilliant TOPPER - adding extra flavour- extra vitamins AND extra crunch to any soup. You can make both in batch-freeze them and dig them out for office or packed lunches on a chilly day.
For the SOUP
1 small pumpkin seeds removed-
1 full garlic clove
Slice the pumpkin (save the seeds), + roast the above in a hot oven with a drizzle of oil, until brown and squashy for around 45-50 mins - the garlic should be ‘squeezable’.
Heat in a little oil on the hob until soft:-
1 red onion
1 red chilli
1 whole cauliflower
1 litre veggie stock
pinch of smoked paprika
S+P to taste
Add the roasted pumpkin and garlic into the stock above. Simmer. Add extra water if you need to. Blitz with a hand held blender and VOILA- the soup is ready
For the pumpkin seed SUPERSLAW
Pumpkin seeds - ** wash the seeds, remove any pith, Pan fry with sea salt.
6 celery sticks
1 pack of mange tout
1 white cabbage
1 large tbsp beer mustard
2-3 tbsp white wine vinegar
2-3 tbs olive oil
Blitz the veggies in a food processor until crunchy and dense. Add the pan- fried pumpkin seeds and mix. VOILA- Read to TOP your SOUP with deliciousness!