Winter Warmer Pumpkin and Turmeric Soup

By: Katrina Butterworth
Winter Warmer Pumpkin and Turmeric Soup
Course
Dinner Lunch Snacks Soups
Tags
Healthy High Antioxidants Vegetarian Soup
Info
  • Servings
    4
  • Prep Time
    10 mins
  • Cook Time
    30 mins
Ingredients
  • Butternut Pumpkin, diced (skin-on or peeled) ) 3 cups
  • Brown Onion, diced ½ medium
  • Vegetable or Chicken stock, low salt 1 litre
  • Coconut Oil 2 tbsp
  • Garlic cloves, minced 3 large
  • Coconut Milk ½ cup
  • Turmeric root, 5cm peeled & grated 1 tbsp
Turmeric is a powerful immune booster, anti-inflammatory and antioxidant. Perfect for cold nights and balancing your hormones at the same time.

Method

  1. In a large saucepan, heat the coconut oil. Lightly cook the garlic and onion until just soft. Add the turmeric and cook for another 3 to 4 minutes.
  2. Add the stock of your choice (chicken or vegetable) and the pumpkin and bring to the boil. Simmer until the pumpkin is tender.

    (NOTE: Option to pre-roast pumpkin on a tray for 15 minutes for a richer flavour. Leaving the skin on also adds some extra fibre.)
  3. Allow to cook slightly.
  4. In a high speed blender, add the cooked pumpkin mixture. Process until well blended, then add the coconut milk, season with salt and pepper and serve.

Extra Notes

You may use turmeric powder in place of turmeric root.
More about the Author

Back to Recipes