Pumpkin Soup Recipe with Cinnamon and Black Pepper Essential Oil

This pumpkin soup features Young Living ginger essential oil and black pepper essential oil. It's sure to warm you up on a winter's evening.

Ingredients

1 butternut pumpkin

3 Tbsp olive oil

Salt

3 cloves garlic, minced

3 carrots, sliced

1 onion, diced

2 apples, cored and diced

4 Tbsp + 1/2 cup vegetable broth

1/2 cup coconut milk

1 drop of Young Living Cinnamon essential oil

1 drop of Young Living Black Pepper essential oil

2 tsp garlic powder

2 tsp onion powder

1 tsp ginger powder

Salt and pepper to taste

Instructions

Peel, de-seed and cube pumpkin. Place pumpkin in a bowl. Add 1 tablespoon of olive oil and salt to bowl. Pre-heat over, then roast pumpkin at 180 degrees for 30 minutes. Heat pan, then add remaining olive oil to a pan. Add garlic, cook for 30 seconds. Add carrots and 2 tablespoons of vegetable broth. Stir then cover. Cover pan, cook until soft. Add onion, apples and 2 tablespoons of vegetable broth. Remove pumpkin from oven, then place in a large bowl. Add saucepan ingredients to the pumpkin bowl. Use a hand mix to blend until smooth. Add half a cup of vegetable broth and coconut milk. Stir through. Add cinnamon essential oil, black pepper essential oil, garlic powder, onion powder, ginger powder and season to taste. Stir through. Serve and enjoy.

Looking for edible cinnamon essential oil and edible black pepper essential oil in Australia. Buy food grade cinnamon essential oil here and food grade black pepper essential oil here.

See a full list of 35 food grade essential oils in Australia here.