Blood boosting beetroot and pumpkin soup. Vegan, and free from dairy, gluten and sugar..
Blood Boosting Beetroot and Pumpkin Soup

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Blood Boosting Beetroot and Pumpkin Soup

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A 'spook-tacularly' healing soup, perfect to clean the blood after one too many 'trick or treats'! Vegan and free from dairy, gluten and sugar.

Our blood boosting beetroot and pumpkin soup recipe is perfect to blow away the cobwebs!

The deep red colour of the beetroot in this soup is a dead give-away to its affinity with your blood. High in essential nutrients such as magnesium, potassium, vitamins C & B6, antioxidants, soluble fibre and more – its no wonder some of the many benefits associated with eating it include boosting your immune system,  normalising blood pressure and slowing the progression of dementia.

Pumpkin season gives us many reasons to celebrate this beauty……this immune boosting veg is an unsung hero, consider that just one cup provides over 200% of your recommended vitamin A (as beta-carotene) for deep protection against cancer, eye complaints and general tissue health. Whilst Pumpkin seeds boost mood by raising your levels of tryptophan (important in the production of serotonin). A quick and easy recipe!

Serves 4-6 people

Ready in 20 minutes prep (40 minutes cooking time)

Difficulty Easy


  • 1 large onion, finely diced
  • 3 cloves garlic, crushed
  • 1 tablespoon Coconut Oil (raw, virgin)
  • 1 inch fresh ginger, grated or finely chopped
  • 1300mls vegetable stock (e.g. organic Kalo cubes)
  • 1 teaspoon mixed herbs
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon turmeric powder
  • 1/4 teaspoon black pepper
  • 2 cups beetroot, peeled and diced
  • 4 cups pumpkin, peeled and diced
  • 2 large carrots, peeled and diced
  • 1 large handful kale
  • 1 tablespoon apple cider vinegar (optional)
  • Sprinkle of fresh herbs or roasted pumpkin seeds to decorate


  1. Heat the coconut oil on a medium heat in a large pan, add the onions and soften for about 5 mins, add the ginger and garlic for a further 2 minutes.
  2. Add the veg stock then throw in everything else (except the apple cider vinegar and fresh herbs).
  3. Bring the whole pot to the boil then simmer, with the lid partly on for 30-40 minutes.
  4. Once cooked, turn off the heat and use a hand blender to create a smooth soup. Stir in the apple cider vinegar.  If the soup is too thick, simply add some water to the consistency you enjoy.
  5. Sprinkle with a pinch fresh herbs or pumpkin seeds to serve. For extra luxury, add a swirl of coconut yogurt through the top of your soup…..looks pretty!

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