Pumpkin Soup

I love this heart warming recipe. So easy to make and it really hits the spot, keeping you feeling fuller for longer. I like to keep things simple, and so I don’t use too many ingredients as I like my digestive system to have an easy time of breaking down my foods and extracting the nutrients.

For this reason this soup is incredibly powerful in terms of healing the gut, reducing inflammation and keeping things moving at a steady pace. No need for extras with this soup, I just sprinkled on some pumpkin seeds for a bit of a crunch but the soup itself is filling enough and provides plenty of energy.

You can spice it up as much as you want to and be careful of which types of salt you use. I would recommend using ONLY Celtic salt or Himalayan rock salt. From reliable sources. Table salt will only exacerbate IBS symptoms and cause water retention, not to mention high blood pressure and many other health issues. Ditch that and treat yourself to something work while putting in your body.

TIP: I always make too much soup then I can freeze a batch and keep another batch in the fridge for later in the week. This. way you always have a nutritious meal at the ready, when time is short.

Print Recipe

Pumpkin Soup

Course

Soups

Cuisine

Dairy & Gluten Free

Keyword

IBS Friendly Recipe

Prep Time

15 minutes

Cook Time

25 minutes

Servings

2 portions

Ingredients

• 1 edible Pumpkin (some pumpkins are very stringy so get the variety closer to a squash)
• 1 small Carrot
• 1/2 Zucchini Peeled so the soup colour stays orange.
• 1 pinch Celtic Salt
• 1 sprinkle Paprika Choose how much depending on your preference.
• 1 sprinkle Ground Nutmeg
• 1 sprinkle cumin powder
• 1 sprinkle Ground Ginger
• 1 pinch Crushed Black Pepper
• 1 handful pumpkin seeds

Course Soups Cuisine Dairy & Gluten Free Keyword IBS Friendly Recipe Prep Time 15 minutes Cook Time 25 minutes Servings 2 portions Ingredients 1 edible Pumpkin (some pumpkins are very stringy so get the variety closer to a squash) 1 small Carrot 1/2 Zucchini Peeled so the soup colour stays orange. 1 pinch Celtic Salt 1 sprinkle Paprika Choose how much depending on your preference. 1 sprinkle Ground Nutmeg 1 sprinkle cumin powder 1 sprinkle Ground Ginger 1 pinch Crushed Black Pepper 1 handful pumpkin seeds

Instructions

1. Peel and cut the pumpkin in half and scoop out the seeds. Then chop into small pieces, less than 1 inch cubed. Do the same with the carrot and the zucchini. These add a dense nutrient boost and help to thicken the soup.
2. Bring the veg to a boil in a saucepan, covering them with just enough water, stirring occasionally. Simmer for 10 - 12 minutes until cooked through.
3. Add in your spice mix. You can pre mix these in a small bowl to get the favour just how you want it. I tend to use ½ teaspoon measures of everything. But you may want a little more spice. You can even add chilli if you wish but I left it out of this recipe.
4. Stir until all the spices are absorbed. Once cooked, blend the soup. You may want to drain some of the water if there is too much to create a thicker soup.
5. Serve with a sprinkle of pumpkin seeds and enjoy this hearty meal.

Share this Recipe