RECIPES

Ingredients:

1 brown onion (peeled and quartered)
2 kg butternut pumpkin (or any other pumpkin type) (peeled, deseeded and cut into large pieces

4 sticks of celery (cut into large pieces)

2 medium size carrots (cut into large pieces

2 tablespoons olive oil
3 cups chicken or vegetable stock
½ cup thickened cream or evaporated skim milk
1 teaspoon salt
2 drops black pepper essential oil
2 drops Cardamom essential oil
2 drops Cinnamon Bark essential oil

Crispy bacon, extra cream (or sour cream) and crusty bread to serve

Directions:

1. Roast the first 4 ingredients in a pre-heated 180 degree Celsius oven, drizzled with the olive oil and seasoned with salt. When nicely browned and pumpkin is soft (approx 35-40 minutes) put in saucepan.

2. Add 3 cups chicken stock.

3. Simmer until just boiling, place in food processor, Thermomix, or use a stick blender.

4. Puree until smooth.  Add more stock if needed for a smooth texture.

5. Add cream and bring to a low simmer until heated through. Being careful not to curdle the cream.

6. Stir in essential oils and taste. Add more seasoning if needed.

7. Divide into bowls, add crispy bacon and extra cream/sour cream.

6. Serve hot with crusty bread.  Enjoy!

This soup can be kept in the fridge for 3-4 days in an airtight container, or frozen for up to 3 months.

Lukewarm water
¼ cup Apple Cider Vinegar
10 drops Lemon
5 drops Eucalyptus

Mix and wash floors

1 tablespoon fractionated coconut oil
4 drops Clary Sage
3 drops Basil
3 drops Rosemary

Mix and massage into back of neck, shoulders, chest and arms. Do not wash off.

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