Recipe - Cleansing curry pumpkin soup

I created this soup from leftovers in my fridge and an opened jar of red curry paste. From the first ladle, I was hooked!

This soup is all kinds of nourishing goodness in a bowl. It’s a great one to make up a batch at the start of the week and have each night as a calming way for your digestion to wind down for the evening. Wake up feeling refreshed and nourished.

Cleansing curry pumpkin soup

1 celery stalk, diced

½ tsp crushed garlic

1 whole jap pumpkin, diced 

1 medium sweet potato, diced

1 carrot, diced

Handful of mushrooms, diced

4 cups vegetable stock

2 TBSP red thai curry paste

½ tsp turmeric

Pinch of ground ginger

Add a dash of water to a large saucepan and cook celery. Once softened add the garlic, pumpkin, potato, mushrooms, curry paste and spices and cook for a further 5-10 minutes until vegetables become soft. Pour in the stock, bring to the boil and reduce to a simmer for around 30-40 minutes.

Blend into a smooth consistency using a stick blender or large blender.

Enjoy x

* Feel free to substitute the mushrooms or carrot with other in-season vegetables

*use all organic ingredients for added nutritional benefits