Creamy Pumpkin and Turmeric Soup

 

Wellness Temple - Pumpkin Soup

 

There is nothing like a hearty bowl of pumpkin soup to provide that warming, nourishing feeling especially in Winter. It’s a staple in my diet, and I usually boost my intake of soup with my homemade bone broth when I’m feeling a bit run down. See my post here on how to make bone broth. There are so many nutrients in bone broth – I highly recommend you give it a go. I usually make it in batches and freeze in jars, so I always have some on hand ready to go!

I love the combinations of flavours in this pumpkin soup. Plus I have incorporated as many anti-inflammatory and immune system boosting ingredients like turmeric, garlic, ginger, cumin, chilli and parsley which provide for a nourishing and tasty dish! The addition of coconut milk adds a really creamy texture too.

Turmeric in particular is such an amazing superfood – I try and get as much of it into my diet as I can. In my post here, I discuss the wonderful qualities of turmeric and how it’s so beneficial for relieving any inflammation in the body and digestive problems including IBS and inflammatory bowel disease like Crohn’s and Ulcerative Colitis. I also take a supplement called Curcumin (which is the active ingredient in turmeric) to boost my intake of this wonderful spice.

Hope you enjoy!
INGREDIENTS
(serves 4-6)
1kg pumpkin, diced
medium sized sweet potato, diced
2 carrots, peeled and chopped
1 onion
2 cloves garlic, crushed
1 inch piece of ginger, chopped
1 inch fresh turmeric, chopped (or 1tsp powdered)
1 tsp cumin
½ tsp chilli flakes
2 Tbsp chopped parsley
2 Tbsp coconut oil
400ml tin coconut milk
6 cups bone broth (or chicken stock)
Salt and pepper to taste

Heat coconut oil in a large pot and add the onion and cook until softened.
Add garlic, ginger, turmeric, cumin, chilli and cook for 1-2 minutes.
Add pumpkin, sweet potato, carrots and toss to coast in spice mixture.
Add broth/stock and bring to boil, then reduce to simmer for approx 20 minutes or until the vegies are soft.
Add coconut milk and parsley and let simmer for a further 5 minutes.
Remove from heat and let cool.
Transfer to a blender and process until smooth.
Return to pot, season with salt and pepper and combine.
Serve topped with parsley and a side of gluten free bread.

 

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