Immune boosting pumpkin soup

Incorporating ingredients like garlic, ginger, turmeric , and shiitake mushrooms can further enhance the anti-inflammatory and immune supportive benefits. The cannellini beans will aid in increasing the protein content, while the addition of the coconut cream will support the absorption of the fat soluble vitamins (Vitamin A, D, E and K) from the vegetables in the soup.

Ingredients:

• 1 onion, diced

• 4-6 cloves of garlic, minced

• Extra virgin olive oil

• 1/4 Kent pumpkin, roughly chopped

• 1 medium sized sweet potato, roughly chopped

• 2 x cans of organic canellini beans, drained and rinsed

• 1 tablespoon fresh ginger, grated

• 1/2 tsp turmeric

• 100g fresh Shiitake mushroom, roughly chopped

• 1L of chicken bone broth or stock

• 1 x 400ml can of coconut cream

Method:

1. Heat up your pot on low heat with the extra virgin olive oil, cooking the onion and garlic until soft.

2. Place all of your remaining ingredients (excluding the coconut cream) into a large pot and bring to a boil.

3. Let simmer until the pumpkin and sweet potato are tender.

4. Remove from heat and use a stick blender to blend until smooth.

5. Season to taste with salt and pepper, stirring through coconut cream (or organic cream if can tolerate dairy).

6. Serve up with the option of parsley to garnish, and a slice of good quality bread.