Our Pumpkin & Bone Broth Immunity Soup feels just like a long hug on a cold day – warm, comforting and makes you feel really good!
Soup is a winter staple in the WholeLife kitchen, and we promise you that once you try this creamy roasted pumpkin soup, you won’t be making pumpkin soup any other way ever again.
This recipe is gluten free, super nutritious and perfect for some winter meal prep as it will last in the fridge all week (or the freezer for a few months). It contains healthy fats from the coconut milk, and the addition of Nutra Organics’ brand new gut-loving product – Beef Bone Broth concentrate – just really seals the nutritional deal.
Nutra Organics Beef Bone Broth is made from grass fed Australian beef bones concentrated into a 390g jar than can make 9.75 litres of delicious, deeply nourishing bone broth! As well as being Australian made and owned (we love!), this bone broth is also gluten free, non GMO, and paleo & keto friendly.
Bone broth is rich in gelatin and collagen which supports a healthy gut. Nutra Organics Beef Bone Broth is over 40% collagen peptides. Amino acids (such as collagen) are essential for regulating the immune system and are needed to produce antibodies that fight infection. Your immune system is going to love you almost as much as you are going to love the taste of this soup!
Ingredients:
- 4 heaped tsp Nutra Organics Beef Bone Broth Concentrate Natural Beef
- 1 whole medium sized butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tbsp ghee
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can of coconut milk
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp cayenne pepper (omit if you’re not a fan of spice)
- 4 cups of water
- 1 tbsp maple syrup
- ¼ cup pepitas
- 1 tbs hemp seeds
Method:
1. Begin by roasting the pumpkin – arranged roughly chopped pumpkin chunks on a lined baking tray and drizzle with olive oil. Roast in the oven at 220°C for 35 minutes or until the pumpkin is soft.
2. Heat the ghee in a large pot and add in the onion and garlic. Stir occasionally and cook until translucent (about 6-8 minutes).
3. Next add in the roasted pumpkin, all the spices, some freshly ground black pepper and a pinch of salt. Stir to combine and mash up the pumpkin a little bit.
4. Prepare your bone broth by adding 4 heaped teaspoons of Nutra Organics Beef Bone Broth to 4 cups (1 litre) of boiling water. Stir until the bone broth has dissolved and then add into the pot.
5. Bring everything to the boil and then reduce heat to simmer for 15-20 minutes with the pot lid on.
6. Add in the can of coconut milk (make sure to give it a good shake beforehand to combine the water and cream and save a tiny little bit to drizzle on top for presentation later) and the maple syrup. Remove the pot from the heat and allow it to sit and cool for about 5 minutes.
7. Now it’s time to blend! You can either use an immersion blender (stick blender) or just a regular blender. If you’re using a regular blender, blend in batches and make sure it’s cooled quite a bit as steam can expand (and we don’t want a little kitchen mishap happening).
8. Once everything’s blended, you can return to the big pot and reheat a little to get it up to temperature to serve immediately.
9. Top with toasted pepitas and a coconut milk swirl, and serve with some toasted crust sourdough and enjoy!
