I’m obsessed with these two things right now 👉🏻 Pumpkin Soup & my new Neoflam Retro Blue non-toxic Casserole Pot (it comes in baby pink too!).
When it comes to reducing chemicals and toxins in your home, looking at your cookware is important. I’ve been using Neoflam for many years now and I love it. Gorgeous design & no mast chemicals!
soup
| olive oil | 1 tbsp |
| crushed garlic | 2 cloves |
| ground turmeric (or freshly grated) | 2 tsp |
| ground cumin | 1/2 tsp |
| kent pumpkin | 1.5 kg |
| stock | 750 ml |
| quality salt | Pinch |
| Black pepper | Pinch |
Directions
- Sauté garlic, turmeric, cumin in olive oil over medium heat for 1 mins.
- Add pumpkin, broth, salt and pepper. Bring to boil.
- Cover and reduce to simmer for 15 mins (until pumpkin is tender).
- Puree soup to a smooth texture using a blender or hand blender.
- Serve hot with fresh chilli and coriander.
