Danielle Eva – ‘By Danielle Eva’, Holistic weight loss and healthy eating expert                 


Winter time in Queenstown is filled with gorgeous views of The Remarkables, cozy evenings at
home and winter sports, but it can also bring a weakened immune system, an inability to “get
warm” and colds and flus.

As a holistic health and wellness coach I know that food is more than fuel. It’s meant to be
enjoyed and used as ‘Traditional Medicine’.
That’s why I’m so happy to introduce you to this Pumpkin Soup recipe- a healthy twist on a
classic taste. So warming, nutritious and happens to be very easy to make.

As a root vegetable, pumpkin​ is a grounding food (so are carrots, potatoes, turnips, parsnip,
beetroot, celery root and sweet potatoes). End result? This soup is the perfection!
Health benefits of pumpkin include:
● High carotenoid content (due to their bright orange color- helps prevent premature
● Vegetarian protein (1 oz = 7 grams)
● Essential fatty acids (helps protect against high blood pressure and arthritis)
● Vitamin A (helps attain healthy eyes and boosts the immune system)
● Vitamin C (fights free radicals, boosts the immune system and promotes collagen
● Magnesium (helps promote healthy bones and teeth)
● Zinc (this, with the other fabulous vitamins found in pumpkin allow for beautiful skin &
helps avoid weak bones)
● Potassium (helps prevent cardiovascular disease and dehydration)
● Fiber (essential to overall health & helps treat gastrointestinal disorder)

With other ingredients like ginger​ which is anti-inflammatory, aids digestion and boosts the
immune system as well as fresh garlic​ which is anti-fungal, anti-bacterial and relieves cold and
flu-type symptoms.
Turmeric​ is a real winner as well- extremely high in antioxidants, an anti-inflammatory and
helps prevent infection.
So eat up and know that you’re being so good to your body by doing so!
You can also:

1. Add a dash of cayenne pepper to have it with a kick and clear out those nostrils!
2. Store leftovers in mason jars to grab on-the-go.

(serves 7)
● 1 L filtered water
● 7 carrots
● 1/2 pumpkin
● 4 celery stalks
● 2 yellow onions
● 1 tsp. extra virgin coconut oil
● 5 garlic cloves
● 1- inch ginger
● 1 tsp. Turmeric
● Sea salt and peppercorns, to taste
● Optional; 1 dash cayenne pepper
● Chop up carrots, celery and pumpkin
● Mince ginger and garlic
● Chop up your onions
● Use a large pot to cook your garlic and ginger in the coconut oil on low heat, make sure
it doesn’t burn
● Once this step is complete add your chopped onion and stir occasionally so your garlic
doesn’t burn
● Add water and all other ingredients
● Cook on medium heat for about 45 min (the longer the better so the flavors come out
even more)
● Once the vegetables are soft turn off heat and let it sit for a minute
● Add all content to blender and blend away
● Once creamy add back to your pot & taste so you know how much salt and pepper to

Once cool, enjoy with loved ones!



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