Spicy Pumpkin Soup with Black Cumin

MakeWell - Pumpkin soup

Originating from ancient Eygypt, the pitch black seeds collected from the Nigella Sativa flower have been used in holistic medicine throughout the centuries. The main active ingredient in black cumin is Thymoquinone, a powerful antioxidant that can increase cell activity and naturally boost the immune system.

Try our Spicy Pumpkin Soup with Black Cumin recipe for a warming and restorative bowl of immune-boosting goodness!

 

Ingredients 

(makes 4)

500g Hokkaido Pumpkin

1 Small Onion 

1 Carrot

50-75g Celery

2 Medium Sweet Potatoes

100ml Single Cream 

Salt & Pepper to Taste 

Small Handful Fresh Dill (Keep Some For Decoration)

1 Tablespoon Black Cumin Seeds

4 Teaspoons Black Cumin Seed Oil

 

Method:

 

Wash and dice the pumpkin and sweet potato. Chop the carrot, onion and celery then fry with a splash of olive oil in a pan. Add in the pumpkin and sweet potato. Add salt and pepper to taste and fill the pan with water. Bring to the boil and let simmer on a low heat until soft. Transfer the soup into a mixer, add cream and dill then puree. If the soup is not liquid enough, add more water or vegetable stock until the desired consistency is reached. Stir in the black cumin seeds. 

Transfer soup into bowls and decorate with a little fresh dill and black cumin seed oil (edible flowers, fresh herbs and creme fraiche are also nice additions here). Serve warn with a few slices of toasted full grain bread and enjoy!