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.
Pumpkin Soup Recipe with Ginger and Black Pepper Essential Oil
1 butternut pumpkin
3 Tbsp olive oil
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
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.
Where to Buy Food Grade Essential Oils in Australia?
Which Essential Oils can be used with Food?
See a full list of 35 food grade essential oils in Australia here.