Linwoods Spicy Pumpkin, Coconut & Flaxseed Soup

16 January 2017

Linwoods Spicy Pumpkin, Coconut & Flaxseed Soup

With the twinkling Christmas lights packed away for another year, January can be a dark and cold month for many.  Daylight is short and if the sun does appear it is normally a hazy, cold shape in the sky.  This time of year we could all do with some more sunshine in our lives.

 

Vitamin D, the sunshine vitamin, is a nutrient that our bodies lack in these long winter months.  Normally produced in our bodies when sunlight is absorbed from our skin, it is essential to the maintenance of healthy bones and teeth through the absorption of calcium from our diets.  With little sunlight to help produce this mighty vitamin it is important that we get it in some other way.  Linwoods Milled Flaxseed with Bio Cultures and Vitamin D delivers 100% of your daily recommended intake in one serving.  Just two heaped dessert spoonfuls, or 30g, sprinkled over your breakfast, lunch or dinner will deliver all the Vitamin D you need for the day.

To help with a much needed nutrition boost in your diet this New Year, Linwoods have cooked up a host of recipes available on our website – www.linwoodshealthfoods.com.

We have included the recipe for our nourishing Spicy Pumpkin, Coconut and Flaxseed soup below which will deliver your Vitamin D boost.  Enjoy!

 

Linwoods Spicy Pumpkin, Coconut & Flaxseed Soup

 Prep Time: 35 minutes

 Cook Time: 35 minutes

 Total Time: 1 hour, 10 minutes

 Serving Size: 6

 

Ingredients:

1 medium pumpkin

1 leek

1 Onion

Raw ginger, grated

1 lemongrass

4 tablespoons Thai red curry paste

1 litre of vegetable or chicken stock

400ml Coconut Milk

Juice of 1 lime

1 tablespoon of honey

3-4 tablespoons of olive oil

Top with:

Linwoods Milled Flaxseed with Bio Cultures and Vitamin D

 

Instructions:

  1. Pre-heat the oven to 200C and peel and de-seed the pumpkin. Cut into chunks and place on a large roasting tray and add 2 tsp of olive oil.  Drizzle over 1 tbsp of honey and season with salt and pepper.  Place in the oven and roast for 30 minutes.
  2. Add 2 tsp of olive oil to a large pot and add the onion, leeks, ginger and lemongrass and cook for 10 minutes until soft.
  3. Stir in the Thai red curry paste and add the roasted pumpkin and its juices. Add the coconut milk and vegetable stock and simmer for 5 – 10 minutes.
  4. Sprinkle on 2 tbsp of Linwoods Flaxseed, with Bio Cultures & Vitamin D and then remove the stalk of lemongrass.
  5. Add juice of one lime and allow to cool slightly before blending all of the ingredients. Return to the heat and gently heat through.
  6. Serve, garnish and enjoy!