Simple Pumpkin Immunity Soup

Ingredients

• 700g butternut pumpkin, cubed
• 300g carrots, chopped
• 2 onions, quartered
• 5 cloves garlic
• 1 litre chicken stock/bone broth
• 1 tbsp grated ginger
• 1 tbsp grated turmeric 

Method

1. Toss pumpkin, carrot, onions and garlic in olive oil, salt and pepper and roast at 190 degrees celsius for 40 mins or until caramelised and soft. 

2. Remove from the oven and placeVitamixitamix or food processor. Add ginger, turmeric and half of the chicken stock.

3. Blend until smooth and add more stock until you achieve the desired consistency.

4. If you need more liquid than stock you have, just add water. 

5. Serve with chopped herbs sprinkled over the top and warm crusty bread. Enjoy. 
   

Chef's Tip:

Save food scraps and bones to cook big batches of broth and freeze in vacuum bags or jars to add to soups and curries when you need. Broth is wonderful for immunity, as are garlic, ginger and turmeric. Fresh herbs such as parsley are also wonderful for immunity and a quick dose of vitamins and minerals.

Recipe by Bronte Murray, Culinary Expert Winning Appliances