This soup is Autumn in a bowl! It calls for three nutritious autumn favorites: butternut pumpkin, sweet potatoes, and carrots. And it’s loaded with warming flavors like freshly grated nutmeg, cinnamon, and ginger. We know that cinnamon and nutmeg provide warming flavors and that the serrano chilli will add a bit of heat. Then there’s the natural sweetness that’ll come from the sweet potatoes, butternut pumpkin, and carrots.
Nutritional benefits;
Sweet potatoes are nutritious, packing a good amount of vitamin A, vitamin C, and manganese into each serving. They also have anticancer properties and may promote immune function and other health benefits.
Carrots contain many nutrients, including beta-carotene and antioxidants, that may support your overall health as part of a nutrient-rich diet.
ginger is effective at relieving bloating and intestinal gas as well as motion sickness and nausea…
This hearty Autumn Soup is Great after a yogalates workout or for lunch and dinner
Ingredients:
1 tablespoon oil
1 onion roughly chopped
4 cloves garlic chopped
1- inch ginger chopped
1 serrano pepper chopped4 cups vegetable broth
2 pounds chopped butternut squash
1 pound sweet potato peeled and chopped
250 grams baby carrots or chopped carrots
Spices:
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon salt to taste
½ teaspoon black pepper to taste
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Big pinch of freshly grated nutmeg
Optional Garnish: pumpkin seeds or cooked and
Stovetop:
Heat oil in a saucepan over medium heat. Add onions and cook for 8-10 minutes, or until the edges of the onion start to brown.
Add serrano pepper, ginger, and garlic and sauté for 2 minutes, then add the remaining ingredients to the pot.
Cook covered for 30-40 minutes or until the veggies are soft.
Puree with a blender.
Garnish with pumpkin seeds (or bacon) if desired.
Enjoy,
Lisa x
