Pumpkin soup

Colourful vegetables each have powerful benefits, and the orange colour is no exception. Pumpkin's orange colour comes from beta-carotene, a powerful anti-oxidant which converts into vitamin A in our body. Consuming orange coloured foods may reduce the risk of certain cancers, and it's especially beneficial for prostate health. Enjoy this heartwarming pumpkin soup on a chilly Fall day!


  • 1 small pumpkin
  • 8 cups water
  • 2 bok choy bunches
  • ½ cup shredded coconut
  • 1/4 cup frozen cranberries
  • Fresh cilantro
  • 1 small onion
  • 2 garlic cloves
  • Pinch of cayenne pepper
  • Salt to taste


  1. Peel and cut up pumpkin into small pieces
  2. Fill a pot with water, add pumpkin, coconut, onions, pepper and salt, let it cook until pumpkin is tender and falls apart.
  3. Add bok choy, finely chopped garlic and cilantro.
  4. Serve while warm with a piece of toast.

~ Makes 4 servings

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