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.

Our Hunter & Gather Grass Fed Beef 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.

Simply whisk into hot water and add to recipes. 

Here's the recipe.

Nutritional info (per serving):

Calories: 215
Fat: 7g 
Of which saturates: 0.9g 
Net Carbohydrates: 13.9g 
Of which sugars: 7.2g 
Protein: 20.9g

What you need (ingredients):

• 1 cooking pumpkin (the size isn’t hugely important!)
• 1 white onion, diced
• 2 cloves garlic, minced
• 2 tablespoons Hunter & Gather Cold Pressed Extra Virgin Avocado Oil
• 1 teaspoon Pink Himalayan salt
• 1 teaspoon cinnamon
• 800ml of Hunter & Gather Grass Fed Beef Bone Broth (made with 4 servings/8 tbsp)

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. Just before the vegetables have finished baking, prepare 800ml of Bone Broth by mixing 4 servings (or 8 tbsp) of Grass Fed Beef Bone Broth with water until well dissolved
   
6. Add the vegetables to a high-speed blender with the prepared bone broth, carefully blend until smooth
7. Top with a drizzle of cream and enjoy!