With the sudden change of weather, we find ourselves craving warm and comforting food. This week for the Positive Project, why not cook up a large batch of rich velvety soup or a nourishing casserole. Perfect for week day lunches, or an easy heat up dinner - sorted! We have shared one of our favourite recipes below to give you a little inspiration. We hope you enjoy!
PUMPKIN SOUP TOPPED WITH OREGANO, YOGHURT & BLACK PEPPER
This golden soup is wonderfully nourishing & deliciously warming. The addition of roughly torn-up oregano gives a fantastic fragrant and earthy touch, and the added garlic at the end adds a lovely kick. To serve, top with thick and creamy natural yoghurt and sprinkle generously with black pepper.
1 medium-sized pumpkin, peeled and chopped into thick pieces
6-8 cups good quality vegetable or chicken stock
2 Tbsp ghee, butter or extra virgin olive oil
2 cloves garlic
4 large Tbsp natural yoghurt*
Large handful fresh oregano, roughly chopped
Extra virgin olive oil for drizzling
Freshly ground pepper
*You could also use sour cream or creme fraiche instead of natural yoghurt, or leave it out all together if you prefer.
Put the pumpkin pieces in a stockpot or large saucepan and cover with the stock.
Bring to a gentle boil, then reduce the heat and simmer for 30 minutes, or until the pumpkin is tender and the liquid has reduced slightly.
Leave to cool for 5 minutes, then transfer to a blender, one ladleful at a time. Add the butter, ghee or olive oil, and garlic. Blend until smooth, then season to taste with sea salt and freshly ground black pepper.
Gently reheat soup and ladle into bowls. Top with a dollop of natural yoghurt, sour cream or creme fraiche.
Serve with a sprinkling of oregano, freshly ground pepper and a drizzle of extra-virgin olive oil.
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