Celebrate one of winter's most nutritious and flavoursome veggies with our pumpkin soup recipe - it's a comforting hug from within.

The Perfect way to utilise your Halloween pumpkin

Did you know that every year 22 million pumpkins end up wasted in landfill following Halloween?

These nutritious and delicious pumpkins appear on supermarket shelves and are perfectly edible, but all too often end up discarded once they've fulfilled their role as a Halloween decoration.

Pumpkin is naturally sweet, packed with vitamins and antioxidants - and you can eat everything but the stalk!

So, let's reduce the number of wasted pumpkins this year by turning them into delicious recipes - just like this pumpkin soup made with bone broth.

Ditch the stock cube, switch to bone broth

Stock cubes are super convenient and ideal for adding flavour to soups, but they're usually filled with artificial ingredients, preservatives, salt and sugar.

Bone broth is a flavoursome, natural and nutrient-dense alternative to stock cubes - to add great taste and amazing health benefits to any soup recipe.

You can make your own from scratch or buy ready prepared bone broth, we love adding a scoop of Collagen Peptides either way for a boost of essential amino acids.

Here's the recipe.

Nutritional info (per serving):

Calories: 175
Fat: 9.9g
Of which saturates: 1.8g
Carbohydrate: 12.7g
Of which sugars: 6.7g
Protein: 7.5g

What you need (ingredients):

• 1 cooking pumpkin (the size isn’t hugely important!)
• 1 white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons Avocado Oil
• 1 teaspoon salt
• 1 teaspoon cinnamon
• Anywhere from 500-1000ml bone broth

Optional Topping

• Double cream (Use Coconut Cream if Paleo/Dairy Free)

What you do (method):

1. Preheat the oven to 200C and line a large baking sheet with parchment paper
2. Deseed (and if desired, peel) the pumpkin and chop it into 1 inch cubes (save the seeds for roasting and the peel for veggie stock)
3. Add the pumpkin to the prepared baking dish along with the diced onion and minced garlic
4. Drizzle the vegetables with avocado oil and sprinkle with salt and cinnamon, bake for 30-40 minutes or until they are soft and golden brown
5. Heat up the bone broth in a pan 5 minutes before the vegetables are ready
6. Add the vegetables to a high speed blender with 500ml warmed bone broth (or more for a thinner consistency), carefully blend until smooth - assess the thickness of the soup and continue to add additional bone broth until the desired texture is reached
7. Top with a drizzle of cream and enjoy!