Nourishing Butternut Pumpkin Soup with fennel & ginger

Autumn is upon us and there is a distinct change in the air, can you feel it?  The mornings and nights are cool, the air is dry and often windy, and your body starts yearning comfort, warmth and nourishment. 

One of the ways you can give your body what it needs in Autumn is to eat seasonal foods, cooked slowly with grounding, lubricating ingredients. 

That's why I love this soup. The butternut pumpkin is sweet, yet grounding and it has potent anti-inflammatory qualities which are essential for this time of year. The fennel and ginger add a delicious flavour as well as making this soup even more easy to digest. The garlic, onion and ginger are all great for supporting the immune system and improving circulation. 

It's a great all-rounder for staying warm, nourished and satisfied. 

Ingredients

1 butternut pumpkin

1 sweet potato

½ onion

1 glove of crushed garlic

2 tbs grass-fed ghee

1 tsp fresh grated ginger

1 tbs fennel seeds

3 cups water (or just enough to cover)

½ lime

pinch of pepper & salt

Peel the pumpkin and sweet potato and cut up into small chunks.

Melt the ghee in a large saucepan or cast iron pot on the stovetop. Add sliced onion and sauté until soft and lightly caramelised.

Add the garlic, ginger and fennel seeds being careful not to burn them. Add the salt and pepper. Add the vegetables and sauté for two minutes before adding the water.

Bring to the boil and reduce to a simmer with the lid on for approximately 20 minutes.

Once all the vegetables are soft, puree in a blender and add the juice of the lime to taste.

Garnish with our omega seed mix, fresh coriander, or cashew nuts.

Serve with a slice of buckwheat bread or stir through some brown basmati rice.