A grounding, mineral-rich soup designed to support digestive warmth, immune resilience, and seasonal nourishment, built on a base of pumpkin, warming herbs and spices, and Mitchells Nutrition Bone Broth Powder.
Prep Time: 10-15 min | Total Time: 35-40 min | Serves: 3-4
Ingredients
Soup base:
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1 kg pumpkin (or mixed root veg), peeled and cubed
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1 onion, chopped
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3 cloves garlic, crushed
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1 thumb ginger, grated
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1 tbsp olive oil
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1 tsp smoked paprika
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Salt + pepper
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3-4 cups water
To finish:
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Coconut or Greek yoghurt (for swirling)
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Fresh coriander, chopped
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Pumpkin seeds, toasted
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Extra smoked paprika (optional dusting)
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Sourdough, toasted (to serve)
Instructions
Roast for depth (optional but recommended)
Toss pumpkin with olive oil, salt, pepper, and a pinch of paprika. Roast at 200°C for ~25 minutes until caramelised at the edges. (This step deepens flavour, but you can skip and simmer instead.)
Build the base
In a large pot, sauté onion in tallow until soft. Add garlic, ginger, and paprika, cooking until fragrant.
Add Pumpkin & simmer
Add roasted (or raw) pumpkin and stock. Stir through bone broth powder until fully dissolved. Simmer for 15–20 minutes until everything is soft.
Blend until silky smooth
Use a stick blender (or standard blender in batches) until smooth and velvety. Adjust thickness with extra water if needed. Season to taste.
To finish
Ladle into bowls and swirl through coconut or greek yoghurt.
Top with coriander, toasted pumpkin seeds, a pinch of paprika, and serve with warm sourdough.
Enjoy
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