Pumpkin Ginger and Turmeric Soup
Nothing quite hits the spot during these cooler months, like a warm cup of pumpkin soup.
And because it’s a time when we often feel run down and are more susceptible to cold and flues, we’ve added some immune boosting herbs and spices to this recipe to keep you Swagging along.
Creamy, nutty, with a hint of sweetness and spice, this recipe is like a big warm hug 🥰
Serves: up to 8 people
Preparation time: 10 minutes
Cooking time: 1.5 hours
- 2 tablespoons olive oil
- 1 brown onion
- 1 teaspoon ground turmeric
- 1 thumb-sized block of fresh ginger, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon chilli flakes
- 1kg pumpkin, peeled and roughly chopped into cubes
- 2 large carrots, peeled and roughly chopped
- 1 ½ tablespoon peanut butter
- 3 cups vegetable stock
- 3 cups hot water
- Salt and pepper to taste
- 1 large crusty bread roll – to serve warm if desired
Ingredients: Toppings – per serve
- 1 tablespoon sour cream
- Fresh herbs of your choice, such as sage, thyme, chives, coriander etc.
- ½ tablespoon pumpkin seeds, roasted
- Preheat oven to 170°C (340°F)
- Place pumpkin and carrots on a non-stick pan and drizzle with oil. Sprinkle a few pinches of sea salt and pepper, toss so all veggies are coated and seasoned well then place in the oven.
- Roast veggies for 1 hour or until soft and slightly caramelised at the edges, then place to the side
- To a pot, add the remainder of the oil and add onion, turmeric, ginger and chili flakes. Cook on medium heat until fragrant and onion is soft.
- Add the cooked veggies to the pot, and sauté until all veggies are coated
- Next, add the peanut butter, stock and hot water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
- Cook on low heat for 30 minutes.
- After this time, blend the soup with a handheld mixer until smooth.
- Serve with toppings, and a slice of warm, crusty bread!