I have been using this recipe for ages! Only 2 ingredients, but it’s the perfect ratio for a delicious pumpkin soup! This makes 2 serves but can easily be doubled or trippled!
500 grams of pumpkin
500 mls chicken stock (salt reduced)
Peel and chop up pumpkin into bite size pieces.
At about 180 degrees bake pumpkin.
Bake for about 25 mins or until pumpkin is soft all the way through.
Add pumpkin and stock into bowl, use stick blender to mix until smooth.
That’s it! Easy as and delicious.
Enjoy with a dash or cream or sour cream!
This is the perfect recipe to add the random potato you haven’t used or the carrot in the bottom of the crisper! By roasting the pumpkin it gives the soup a lovely sweet flavour. Very versatile and leave out the cream for a healthy option.
Out of not having a food processor necessity – I made this recipe. I still wanted to get onto the bliss ball bandwagon but I didn’t want to buy a food processor (I’m holding out for a thermomix!)
Anyway, I find these really do hit the spot when you need a sweet treat that is relatively healthy! Ingredients
1 cup of dates chopped
1 cup of nuts or seeds chopped. I use raw cashews and chai seeds to fill the gaps of the cup
2 tablespoons of cocoa
1-2 tablespoons of coconut oil (optional)
1 tablespoon of protein powder (optional)
coconut to roll in
What you do
1. In a saucepan place the dates with 1/4 cup of water, place on medium heat until reach a slight boil. Allow to slow boil for a couple of minutes until soften. Take off heat and drain.
2. Allow to cool.
3. Add cocoa, protein powder and oil, mix in.
4. Add chopped nuts and seeds, stir in.
5. Allow to cool completely and roll into balls.
6. Store in fridge, makes 12 – 15 balls depending on size.
Don’t eat all at once, you will find that – that many dates are NOT your friend
Great to be put in the freezer to snack on whenever you need them, once set put a couple in a zip lock bag and put them in your work freezer great for the 3pm snack!