Food Doctor
The pumpkin seeds here make a perfect protein-packed snack too.
Serves: 8
Prep Time: 5 minutes
Cooking Time: 60 minutes
Recipe provided by Dr Michelle Braude, founder of The Food Effect.
The Food Effect Diet: Vegan: Eat More, Weigh Less, Look & Feel Better is available now.
2 Tbsp. olive oil
1 large white onion, diced
2 green apples, peeled and chopped
½ tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. chilli powder
1 ½ tsp. fine sea salt
2 kg butternut squash, peeled, de-seeded and cut into cubes
8 cups vegetable stock (made from vegan stock powder)
Spiced Pumpkin Seeds
1 cup pumpkin seeds
1 Tbsp. extra virgin olive oil
½ tsp. ground cinnamon
½ tsp. chilli powder
Generous pinch of salt and black pepper
Heat oil in a large pot over medium heat. Add the chopped onion, apple, cinnamon, ginger, chilli powder and salt. Cook, whilst stirring occasionally, for around 5 minutes. Add the butternut squash to the pot, and stir to coat for another 5 minutes. Add the stock, bring to a boil, lower the heat and simmer, with the pot covered, for around 40-50 minutes, until the squash is soft. Allow the soup to cool and blend in a blender or with a hand-held immersion blender until completely smooth.
To make the spiced pumpkin seeds – combine the oil, cinnamon, chilli powder, salt and pepper together in a small bowl. Add the pumpkin seeds and stir to coat. Heat a pan over medium heat. Add the pumpkin seeds, and allow to toast in the pan, whilst stirring to ensure they don’t burn, for around 3-5 minutes. Remove from heat and allow to cool fully. Serve the soup heated, with a generous sprinkling of Spiced Pumpkin Seeds on top.
Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!
