Turmeric pumpkin soup 



This recipe is a wonderful way to get a good dose of turmeric into your diet. Turmeric has been used for centuries and is well known for it’s anti inflammatory properties (great for people suffering inflammation problems such as arthritis) , it’s high in antioxidants, helps fight cold and flus and has even said to prevent cancer. 

So I figured what better way to start Autumn this year than with a big batch of this grounding soup. 

SERVES 2- 3

INGREDIENTS: 

  • 1 large brown onion, diced
  • 2 cloves of garlic 
  • 2cm piece of fresh ginger (or 1 Tbsp of dried)
  • 2cm piece of fresh turmeric (or 1 Tbsp of dried) 
  • 1/2 bunch of corriander 
  • 3 cups of peeled and diced pumpkin 
  • 2 Tbsp of coconut oil 
  • 1 litre of quality vegetable stock 
  • 1 cup of coconut milk 
  • Black chia seeds (optional) 

METHOD:

  1. Heat coconut oil in a large pot over medium heat. Fry onion, until translucent. 
  2. Add garlic, ginger, turmeric, corriander stalks, and pumpkin. Stir to mix all ingredients well and cook for 5 minutes. 
  3. Add veggie stock. Bring to the boil. Cook for around 15mins, remove from heat when pumpkin is soft. 
  4. Stir through coconut milk and corriander leaves (reserving some for garnish)
  5. Blend using a stick blender till smooth and creamy. 
  6. Divide amongst bowls and top with extra coconut cream (or coconut milk that has been chilled to thicken) and corriander leaves, and chia seeds (optional)
  7. Enjoy the warming goodness! 

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