Winter Soup with Medicinal Mushrooms

Ingredients

• 1 tbsp Pumpkin seeds 
• 2 tbsp Extra virgin olive oil
• 1-2 tsp Kissed Earth Medicinal Mushrooms of your choice
• 1 Leek finely sliced
• 2 Carrots sliced 
• 2 stalks Celery sliced
• 26oz Pumpkin peeled & diced
• 2 cloves Garlic 
• 1 tsp Ground turmeric
• 1 tsp Ground coriander
• 3 cups Vegetable stock
• 1 cup water
• 2 tbsp Greek Yoghurt
• 2 sprigs fresh Coriander chopped
• 4 slices Gut Friendly Bread

Method

1. Heat a large saucepan over medium-high heat, add pumpkin seeds and toast for 1-2 minutes, remove from pan and set aside.
2. Using the same pan, heat oil over medium-high heat. Add leek, carrot, celery and pumpkin and cook for 3-4 minutes until starting to brown. Add garlic and cook for another minute.
3. Add spices to pan, stir to coat vegetables and cook for a few minutes, until starting to become fragrant. 
4. Add stock and water and bring to the boil before turning down to a simmer. Cook for 15-20 minutes, until vegetables are tender. 
5. Leave soup to cook for a few minutes before pureeing using a stick blender, or blend in batches in blender or food processor. Adjust seasonings.
6. Serve soup with a slice of Gut Friendly Bread and top with yoghurt, pumpkin seeds and fresh coriander.