Soupe de citrouille crémeuse et adaptée aux enfants
This recipe combines some of my favorite ingredients: pumpkin, coconut oil and tumeric. Tumeric is one of my all-time favorite spices as it is great at reducing inflammation and boosting mood.
Servings:
6 servings
Prep Time:
15 min
Cook Time:
25 min
Good For:
Lunch & Dinner
About This Recipe
By: Michelle Savard
Anyone else have trouble getting their loved-ones to eat vegetables? This luscious, sweet flavored soup provides you with immune boosting minerals while tantalizing your taste buds. Pumpkin is a rich source of non-grain carbohydrate, the lentils are a good source of protein therefore you can easily eat it on its own for a complete meal.
Ingrédients
- Pumpkin 0.5 kg
- Leak 2
- Fennel 1 large
- Leafy greens (spinach, kale)
- Red lentils 1 cup (190 g)
- Garlic 2 cloves
- Broth
- Coconut oil 1 tbps
- 1 tbsp turmeric
- Pepper to taste
This soup is super easy to make, it is one of my winter staples that I usually make in large quantities and freeze a portion. Every time my youngest eats this soup he tells me that it taste like muffins;)
Step by Step Instructions
Step 1
Chop up all vegetables
Step 2
In a large sauce pan heat coconut oil and fry garlic, leak and fennel until soft
Étape 3
Add broth, spices, pumpkin and cook on low heat for 10 minutes
Étape 4
Add leafy greens and cook for another 10 minutes
Step 5
Once all vegetables are soft take off heat and blend with a hand emersion blender until smooth
Step 6
Serve and enjoy!
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