Amelia Freer’s pumpkin and chicken soup recipe is less trick and more skin-boosting treat…
While the children are out trick or treating, why not seize the opportunity to cook up something delicious with pumpkin? We asked Nutritional Therapist and ELEMIS expert, Amelia Freer to share her favourite recipe, so you can have it ready on the table for when those little wizards and witches return home hungry…
'Pumpkin is one of my favourite vegetables,' says Amelia. ‘It's a great source of vitamins A, E and C, as well as many minerals and anti-oxidants – all of which are great for the skin and our health overall. And the deeper the colour, the more rich they are in nutrients. You can steam, roast and mash pumpkin – or even juice it with some cinnamon and apple, which is warming and delicious during winter. Alternatively, for a heartier family supper, try this pumpkin and chicken soup recipe’.
2 tbsp coconut oil
1 large onion, peeled and roughly chopped
1 garlic clove, peeled and roughly chopped
350g pumpkin or butternut squash, peeled, deseeded and cut into cubes
2 carrots, peeled and diced
350g sweet potato, peeled and cut into cubes
1⁄2 tsp ground ginger
1⁄2 tsp ground cumin
1 tsp ground turmeric or 1cm cube of fresh turmeric, peeled and roughly chopped
500ml fresh chicken stock
400ml tin of coconut milk
2 organic skinless chicken breasts, cut into thin strips
salt and freshly ground black pepper to season
- Heat a large casserole or lidded saucepan over a medium heat. Add the coconut oil, then add the onion and garlic and fry for 2 minutes until soft. Add the pumpkin, carrots and sweet potato stirring well to ensure it’s mixed with the oil and cook for 5 minutes, or until it starts to sweat. Add the spices, stir to mix, then pour over the chicken stock and the coconut milk. Bring to the boil, then reduce the heat to a simmer and add the chicken strips. Cover and simmer for 10 minutes, or until the chicken is cooked through.
- Season with salt and pepper to taste, then roughly blend the soup using a hand-held blender. You want to keep some texture so don’t blend it completely; keep a few chunks.
- This soup can also be made in a slow cooker. Place all the ingredients into the slow cooker, cover with the lid and cook on low for 4 hours, then blend at the end.