Like all orange vegetables pumpkin is an excellent source of beta carotene while its seeds are rich in iron. Here is my recipe for a creamy pumpkin soup that is perfect on cold autumn days.

Ingredients:

• 800 g of pumpkin (pealed & cleaned)
• 2 potatoes
• 1 carrot
• 1 medium size onion
• 1 leek
• 4 garlic cloves
• 1 litre of water
• 800 ml of coconut milk
• 1 table spoon of turmeric
• 1 table spoon of ginger (powder)
• salt
• pumpkin seeds

Preparation:

Roughly chop pumpkin, potatoes, carrot, onion and leek. Boil vegetables in water for about 10-15 min, then add finely chopped garlic, turmeric, ginger and salt. Boil until vegetables become soft, even creamy. Remove the soup from heat and blend with a stick blender. Stir in the coconut milk and put back on heat for couple of minutes. Ladle into bowls and sprinkle pumpkin seeds over the soup.

Images:  ©2016 Peachtree Alley