As the weather begins to get cooler, I naturally start to crave warm foods as opposed to the cooler ones in summer. I don’t know about you, but a good pumpkin soup always hits the spot.

If you have tried the original Gutright you understand that some might find it hard to take on its own, I am one of those people. I was flicking through Pinterest, and I saw a spiced pumpkin soup and thought what a perfect mix of the Gutright flavours. I have always made my mums pumpkin soup recipe as she makes the best. Mum would always add cream to her recipe which you can add in if you like but I was keeping this one as low calorie as possible.

This recipe is a hit, everyone in the office who tried it loved it. You wouldn’t even know it had Gutright in it, totally winning! Just a note that this is not your standard recipe, it’s a bit fiddly, and you can make it suit your taste buds.

Makes 6 serves 

Ingredients

• 1.5 liters of organic vegetable stock
• 6 big cloves of garlic
• 1 whole butternut pumpkin (remove the seeds) I leave the skin on, but you can remove it.
• 2 sticks of green shallots
• A small handful of diced chives
• Pink Salt – to taste
• Black pepper – to taste
• Gutright – 1 scoop per serve
• Sweet paprika – to taste
• Ground cinnamon – to taste
• Curry powder – to taste
• *OPTIONAL* – ½ cup of pure cream (I did not add this to my recipe, but you can add this in after the mix has been boiled and is ready for blending)

Method

1. Add vegetable stock, pumpkin, shallots, chives, garlic to a pot and boil all ingredients until the pumpkin is mushy. You should be able to squish it with a fork.
2. Remove from the stove and leave to cool.
3. Once the pot has cooled, use a hand mixer and blend until all ingredients are blended and the mixture is smooth.
4. Separate the mixture into 6 serves.
5. In each serving add your Gutright, sweet paprika, cinnamon, curry powder, salt & pepper slowly. I added half a serve of Gutright first and tasted it to make sure it wasn’t too much, slowly add in the rest. Bit by bit, add the rest of the spices in, ensure to taste test after adding each spice, If you add too much of spice in I found adding a couple of tablespoons of the original mixture to your mixture helps to calm the flavour. Do this for the other five servings.

Enjoy!

Looking for another great dinner idea? Give our Wild Caught Barramundi in Lime, Coriander and Spring Onions a try

https://au.atpscience.com/blogs/recipes/wild-caught-barramundi-in-lime-coriander-and-spring-onions