- 2 tbsp Lucy Bees Raw, Virgin coconut butter
- 2 onions, finely chopped
- 1kg pumpkins or squash, peeled, deseeded and chopped into chunks
- 700ml vegetable stock or chicken stock
- 200ml of full fat Coconut milk
- handful of pumpkin seed
- Heat 2tbsp of coconut butter in a saucepan, add 2 finely chopped onions cook for 5 mins, until soft but not coloured.
- Add pumpkin, then carry on cooking for 8 mins, stirring occasionally until pumpkin starts to soften
- Add the stock and season with mixed herbs and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft.
- Add the coconut milk into the pan, bring back to the boil, then purée with a hand blender.
- When the soup is ready top with pumpkin seeds
The soup can be frozen for up to 2 months.
Pumpkin is a great source of beta-carotene, which helps protects the body from damaging molecules called free radicals. Free radicals damage cells through a process known as oxidation. Over time, this damage could lead to a number of chronic illnesses. There is evidence that eating more antioxidants foods helps boost your immune system, protect against free radicals, and may lower your risk of heart disease
Pumkin in rich in B-complex and minerals like copper, calcium, potassium & phosphorus good source of dietary fiber & mono-unsaturated fatty acids
Pumpkin seeds are an excellent source of tryptophan is converted by the body into the feel-good neurotransmitter serotonin. The body cannot produce tryptophan so we need to get enough through our diets, if we don’t we could suffer from a deficiency leading to low serotonin levels which are associated with mood disorders, anxiety and carbohydrate cravings.
Both Coconut and Pumkin have anti-inflammatory anti-fungal & anti-parasitic properties.