Allspice Pumpkin Soup

This is a lovely healthy pumpkin soup recipe. Add some brown rice to it and it gets very filling very quick.

Ingredients:

- 1kg pumpkin
- 2 tablespoons organic pumpkin seed oil
- 1 teaspoon ground paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon mixed spice
- 1 cube beef stock or beef flavoured stock ( you can get these vegan friendly)
- 1 tablespoon rice bran oil
- 1/2 teaspoon cracked pepper

Method: 

Boil kettle with at least 3 cups of water. In a medium pot, add chopped onion and sauté until brown and caramelised in rice bran oil. Turn off once done. Once kettle has boiled add 2 cups of water to your beef stock cube. Stir until dissolved. Add chopped pumpkin to onion and add stock, then add more water until covered over pumpkin. Cover with a lid and cook until pumpkin is falling away from skin and can be mashed with spoon in pot.

Turn off and let cool for about 5 minutes. Then add to blender with 2 tablespoons organic pumpkin seed oil, ground paprika, ground all spice and mixed spice. Blend together until completely smooth.

Add to bowls with some brown rice if desired, enjoy.