MANASVI SHARMA BAWA

As I am growing “older” I have started realizing what I eat affects me in a lot of ways Weight issues is a common denominator for us all, we all want to lose weight (oh, the struggles) but other than weight loss there is also a big booming message in the head that says, ‘Buddy, you aren’t getting any younger and you better start treating your body well or else…’. That is an ominous little message from the head. I swear. Messy AF.

So, respecting the growing needs of my body and letting go of my early twenties appetite where I could eat a whole box of fries and still be hungry, I have commenced on a journey of healthy and clean eating. Baby steps, ofcourse.

In my search for healthy recipes and considering how the winter has set in Sydney FINALLY, Pumpkin seemed like an ideal partner. As a child, I hated pumpkin and truth be told I have never eaten pumpkin soup EVER. So, ofcourse, I decided that is exactly what I would be cooking. Adulting at it’s BEST clearly. Very mature, Manasvi, take a bow.

So, ladies and gents, as the title suggests I am sharing my Pumpkin recipe with you. Please bear with me, this is my recipe and the photography may not be the best. I am still learning the food photography tricks.

As I was researching, I found out that Pumpkin is a great antioxidant and a great anti-inflammatory food along with being super fibrous with high levels of Vitamin C! The pulp and the seeds ate also a great source of Magnesium. Who knew?! Well, I am sure the whole World did, me not so much.

So, Mr. Pumpkin, we are going to be best friends from now on.

Now, for the recipe. Here is what you will need;

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Ingredients:

Pumpkin (Yes, surprisingly!)

Garlic Cloves (3-4)

1 Large onion (white or red)

Olive oil

Ground Black Pepper

Chicken or Vegetable Stock

Water (If you wan a thinner consistency)

Yogurt (Just a smidge)

Salt

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Directions:

Roasting the Pumpkin

~ Pre-heat the oven and get going with the recipe.

~ Cut a pumpkin into smaller slices with the skin on and place it on a baking tray. You can line the baking tray with a Aluminium foil for easy cleaning later.

~ Drizzle some Olive oil (or any other you want) over the pumpkin slices and place the garlic cloves with the SKIN ON.

~ Sprinkle some salt and pepper over the pumpkin and set the tray in the oven.

~ Let the pumpkin roast for a good 40 minutes or till soft.

Prepping the stock

~ Having some chicken or vegetable stock would be great for intense flavour. If not, you can use water too.

~ In a pan, heat some oil and toss in the onion and sauté till the onions are translucent.

~ Add some stock in the pan, depending on how thick or thin you want the soup to be.

~Take off heat.

Once the pumpkin is roasted take it out of the oven and take off the pulp from the skin. 

~ In a food processor or blender, add the pumpkin pulp along with the onions in the stock.

~ At this point you can add any seasoning you like as per taste. 

*BLEND*

~ Once you start blending, you can add stock/water and come to the consistency you like.

~ Pour the soup into a bowl, and top it off with a dollop of yogurt (healthier than the cream!)

~ Sprinkle some pumpkin seeds over and EAT!

(For the toasted pumpkin seeds, just wash them while cleaning the pumpkin, put them on a baking tray and roast in the oven till toasted)

YUM.

Hope you enjoyed that guys. I have also been a big fan of simple and easy to-do recipes and I hope this one was easy for you. Do give it a shot and let me know how it goes!

That’s all from me guys!

Until next time.

Stay Tangled. xx

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