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Butternut pumpkin soup


This delicious, warming soup wards off colds and is great for eye health!


1 butternut pumpkin

1 onion

1 leek

1 celery stick

150 g butter

1.5 L water

Sea salt and freshly ground pepper


  1. Chop onion, celery and leek into even 2 cm squares.
  2. Melt butter in a saucepan, add your chopped onion, celery and leek and gently sweat without browning.
  3. Cut pumpkin into 2 cm pieces and add to the saucepan.
  4. Continue to sweat the vegetables on low heat until the pumpkin starts to soften.
  5. Add water and bring to a simmer, season lightly and simmer for 20 minutes or until all ingredients are soft.
  6. Take the saucepan off the heat and blend with a stick blender or food processor until smooth.

Serve with a touch of fresh cream (or plain yogurt) and crusty bread if desired.

Optional: add a sprinkle of turmeric and 2 cm ginger (chopped) for more heat and a golden glow.

Enjoy with family and friends!

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