It’s the Halloween time of year again, and just throwing it out there, but I guess you might be finding it harder to stay on the fitness ‘straight & narrow’ as we run into the festive season, consuming a bit more alcohol than normal, chomping on some salty sweets and let’s not forget all the sugary ‘trick or treat’ fare. You might even have some war wounds after running around town late one night chasing bats dressed up as Batman – cape, knickers at minus 2 degrees? Sound familiar? HAVE NO FEAR – Fitness On Toast’s healthy (& seasonally on-trend) Pumpkin Soup to the rescue – it’s ultra hydrating and nutrient-rich to make up for all the sugary sweets, alcohol and salt in which you’ve been overindulging! Plus it’s packed with minerals and vitamins to help recover from a heavy night out or just a little man-cold. Read MORE for ingredients & ‘How To’, here!
For me, Autumn can feel like a time when it’s far more tempting to snuggle up on the sofa with the latest episode of (insert generic US TV series) rather than throwing on a pair of trainers and braving the increasingly dark, cold weather! But whether or not you’re planning to flaunt some skin for Halloween, I think it’s crucial to stay healthy, fit and motivated. Lack of sunshine, cold weather and rain can make anyone feel a little blue; but exercising, as you may know, releases the ‘happy hormones’ (endorphins) and to complement them, this soup should leave your body feeling loved & nourished, and at about £6 to serve 4, it’s a healthy bargain! 🙂
This food is very low (0%per 100grams) in Saturated, Trans Fat, Cholesterol and Sodium. It’s also low in carbohydrates (5g per 100g). It’s also a good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese.
1. Three tbsp olive oil
2. One finely chopped onion
3. Two crushed garlic cloves
4. One teaspoon paprika
5. One tablespoon freshly chopped oregano
6. 450g pumpkin, diced, peeled, seeded
7. cups vegetable broth
8. salt and pepper
9. handful of toasted pumpkin seeds
1. Wash the pumpkin thoroughly, cut in half, and de-seed (save seeds for toasting later if you like!). ‘Paint’ some olive oil onto the inside of the pumpkin with a food brush, & let it bake in the oven for 40 mins set at 200 degrees. When done, spoon out the pumpkin ‘meat’ and pop it in the pot.
2. Heat the olive oil in the pot, and fry the onions until golden. Stir in the garlic, paprika, chilli and oregano and cook for another minute. Add the pumpkin.
3. Pour in the broth and enough water to cover the ingredients. Bring to a boil and simmer for a few minutes. Season with salt and pepper.
4. Run all in a blender or food processor until it becomes a smooth soup. Garnish with toasted pumpkin seeds.
5. Serve & devour 😀