Detox Pumpkin Soup

Healthy Cooking with Kamalaya: Detox Cuisine

Serves 2

When doing a detox program, it’s important not to cook with oils for more than one minute, however a small drizzle of organic extra virgin coconut oil at the end of cooking – as with this pumpkin soup - can actually support the detox process. As well as lots of flavour, this hearty soup delivers carotenoids to help fight free radicals and prevent premature ageing, cardiovascular disease and certain cancers, Vitamin A for healthy eyes and immune function, potassium to help reduce the risk of hypertension, and zinc for healthy bones and immune system.

Vegetable stock, 1.2 lit
Pumpkin, finely sliced, 400 g
Carrot, finely sliced, 100 g
Bay leaf, 2 leaves
Pepper black, To taste
Coconut oil, 4 ml
Shallot, chopped, 30 g
Garlic, chopped, 25 g
Leek, finely sliced, 20 g
Celery French, finely sliced, 30 g
Sea salt, Pinch
Cayenne pepper, Pinch

Chef’s Tip:
To maintain flavours and nutritional benefits, slice your vegetables finely so they require less cooking time.

Place the sliced pumpkin, carrot, shallot, garlic, leek, celery, bay leaf and vegetable stock in to a saucepan and bring to the boil. Reduce heat and simmer for 5 minutes (or until tender).

Remove the bay leaf, allow the soup to cool slightly and then blend well.

Reheat the blended soup, and season with salt, black pepper and cayenne pepper.

Serve the soup with a drizzle of coconut oil on top.