It seems as though time gets in the way of all our plans to eat healthy. We come home tired from work and have no energy to cook a healthy meal.
Improving the way you eat doesn’t have to come with time-consuming recipes or a day of meal prep. Fast and simple meals can be delicious and nutritious too.
With the help of Chef Amanda McCreath, we’re sharing quick and easy healthy meal ideas for busy people.
This vegan pumpkin soup doesn’t require much more than putting things into a pot.
Dive into a bowl of this creamy soup with some whole wheat bread for a healthy and satisfying dinner.
Ingredients
• ½ cup coconut oil
• Large white onion, chopped
• 4 cloves garlic, chopped
• 1 ½ cup dry white wine
• A handful of fresh thyme
• 4 cups diced pumpkin
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon allspice
• 3 cups vegetable broth
• ½ cup coconut milk
• salt and pepper to taste
• 1 whole scotch bonnet pepper
Method
1. In a large pot heat the coconut oil over medium heat. Add the onion, garlic, allspice, and nutmeg. Sauté for five minutes. Deglaze the pan with the white wine and cook for 3 minutes. Add the pumpkin, fresh thyme, and broth, stir to incorporate, season with salt and bring to a boil. Add the whole scotch bonnet pepper; be careful not to pop it. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and let cool for 10 minutes.
2. Transfer the soup to a blender (or use an immersion blender in the pot), removing the remains of the thyme stalks and the scotch bonnet pepper. Puree until smooth. You may add small pieces of the scotch bonnet pepper for heat. If needed, add additional water or broth to reach desired consistency. Return the mixture to the pot or large a saucepan. Stir and serve!
Make this recipe even faster by cutting up the pumpkin the day before.
Enjoy.