Happy Halloween

Happy Halloween

 

Happy Halloween

Amazing post from our partners in U.K – Mark & Maria Blackburn

My spicy chipotle pumpkin and butternut squash soup is absolutely delicious. I added this tangy kefir and Extra virgin olive oil drizzle for some friendly guy bacteria and antioxidant and topped with the roasted pumpkin seeds.
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Picking out the pumpkin seeds may be a messy job but when roasted make a really nutritious tasty snack or topping for salads or soups. They are a great source of minerals, omega 3’s and fibre.
Just give them a rinse then pop them in a pan and boil for 5mins. Drain, dry then drizzle in olive oil, season and add any spices you prefer (I have had some smoky paprika) and toast for about 15mins.
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1 large pumpkin
1 butternut squash
1 leak
1 stick of celery
1 apple
1 red onion
3 cloves of garlic
Oregano
Paprika
2-4tbsps Chipotle paste
Vedgetable stock
4tbsps Kefir
1 tbsp The Governor Extra virgin olive oil

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