Make this immune-boosting Moroccan Pumpkin Soup from The Natural Chef

Enjoy this dairy-free and fibre and flavour-rich soup that’s great for gut health and your immune system

You will need:

  • 1/2 roasted pumpkin or squash
  • 1 apple, peeled, cored and chopped
  • 4 tbsp tahini
  • 1 tbsp ground cumin
  • 1 fat garlic clove
  • 750ml-1 litre stock, warmed

 To garnish:

  • 1 tbsp pomegranate molasses

Method:

1.    Blend all the soup ingredients together in a high-speed blender or food processor.

2.    Gently warm in a saucepan, before serving, if needed.

3.    Finish with a swirl of pomegranate molasses. To make a spooky, spider’s web-like finish, make a nest of circles with the pomegranate molasses and use the tip of a bamboo skewer or toothpick to ‘web’ the circles together.

Serves 2-4 people.


The Natural Chef Cooking Course in London has been developed to meet the growing demands of a society increasingly interested in food that supports and promotes health.

Natural Chef students are taught to prepare delicious gourmet meals that focus on nutritional value.

Whole, organic, fresh, and minimally processed foods are procured in season.

As no single dietary regime is appropriate for everyone, we teach how individualised food can enhance health.

The CNM Natural Chef diploma course is a three-part course covering everything you need to know to become a successful CNM Natural Chef, from how the digestive system works, to building a culinary career!

CNM’s Natural Chef training consists of 420 hours of life-changing education. You will then need to complete an internship of 100 hours.

To find out more, visit The Natural Chef website

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