Pumpkin Soup - Amazing Skin Food!!

I have a kitchen garden but I must digress that I am no green thumb.  I am more of a plant it, water it a bit and see how it goes kinda gal.  Pumpkin is just one of those plants that can withstand my lack of gardening skills.

The vine has taken over parts of the garden, but it has produced many beautiful sweet pumpkins!  

So, pumpkin soup it is.  I have made batches and frozen for quick lunches when I can't be bothered making anything.  

The almighty pumpkin is packed with vitamins and nutrients that are great for your skin!  

Pumpkin is a loaded with Vitamin C, a powerful antioxidant as well as beta-carotene, a Vitamin A derivative. These all work together to boost collagen production and work together to reverse UV & free radical damage.

Did we mention it is also good for treating acne?  It's full of B vitamins (niacin, riboflavin, B6 and folate), which help to increase circulation, cell turnover & renewal.  And if it couldn't get any better it is also high in essential fatty acids and Vitamin E.  Wonderful for regulating sebum (oil produced by the skin), which is great for people with oily & acne prone skin.



Here is my yummy  Skin Food Roasted Pumpkin Soup Recipe!


1 whole pumpkin chopped into chunks

1 whole head of garlic 

Salt & pepper

Olive oil

1 tin Coconut cream

500ml liquid plant based Chicken Stock


To roast

Heat oven to 180 degrees Celsius.  Line baking trays with baking paper.

Place chopped garlic, place in baking trays, sprinkle with salt and drizzle with olive oil.

Cut the top off the head of garlic.  Put it in some foil.  Sprinkle with salt and drizzle w olive oil.  Wrap up in the foil.  Place on baking tray with pumpkin.

Bake pumpkin and garlic in oven until soft and cooked through.  Leave to cool slightly.

To make soup

Place pumpkin is a large pot and with a stick blender, blitz until smooth (you can also use a potato masher).  Carefully unwrap garlic.  In your hand place it upside down over the pot and squeeze garlic out, leaving the skin in your hand.

Add coconut milk and stock.  Place on stove and heat up to a medium heat, stirring.  Add salt and pepper to taste.  Add some water if it needs to be thinner.

Serve and enjoy.  Freeze really well too. 








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