#SoupSunday – This soup is the perfect way to get in the halloween spirit and use up those leftover pumpkins. Treat yourself to a tasty soup under 250 calories! Try it our yourself and tag @TonicWeightLossSurgery in your creations!
Purifying Pumpkin Soup
1 Small Pumpkin, Seeds removed, Cut into chunks
1 Tablespoon Olive/Rapeseed/Coconut Oil
1 teaspoon dried chilli flakes
1 tablespoon coriander seeds
1 large onion, chopped
3 cloves crushed garlic
1 carrot, sliced
1 stick of celery, sliced
1 litre hot vegetable stock
Salt & Pepper
Place the pumpkin chunks into a roasting dish with a drizzle of oil and sprinkle on the chilli, coriander seeds and a little salt. Mix thoroughly and place in the oven at 170*C for 1 hour until soft.
Heat the oil in a large saucepan on the hob gently and add the onion, garlic, carrot and celery, cook for 15 mins until soft. When the pumpkin is ready add to the pan with the hot stock. Blend until smooth. Heat through and serve, enjoy!