In Ayurvedic medicine, turmeric is often called the 'holy powder' as it is said to have powerful anti-inflammatory and antioxidant effects. Curcumin is the pigment that produces the yellow colour and does wonders for the immune system. This creamy pumpkin soup hosts a whole range of ingredients such as turmeric, garlic, ginger and chilli that help to boost the immune system. Make up a big batch and freeze the leftovers for a quick and nourishing mid-Winter lunch or ...
ingredients
- 2 cups pumpkin, roughly chopped
- 2 tbsp Coconut Oil see product
- 1 onion, diced
- 1 clove garlic, crushed
- 1 inch fresh ginger, grated
- 1 inch fresh turmeric, grated (or you can use 1 tsp powdered)
- 1½ tsp ground cumin
- 1 litre of water
- ½ cup of Raw Cashews
- 2 tbsp Coconut Paste see product
- salt and pepper to taste
- olive oil, crushed chilli to serve
method
- Step 11. Melt the Coconut Oil in a large soup pot and add the onion, garlic and cook until softened.
- Step 22. Add the cumin, ginger, turmeric and pumpkin and toss to coat.
- Step 33. Add the water and bring to a boil and then let simmer for aproximately 30 minutes or until the pumpkin is soft.
- Step 44. Take off the heat and add the Cashews and let cool slightly. Transfer to a blender and process until smooth.
- Step 55. Return to the pot, season with salt and pepper and add the Coconut Paste, stir until dissolved over a low heat. Serve with a drizzle of oil, crushed chilli and pepper.
Subscribe to Our Mailing List
How many would this recipie typically serve?:)
Hi Sophie, I'd say 2-4 people :)