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Creamy Pumpkin and Turmeric Soup

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 ...

Creamy Pumpkin and Turmeric Soup

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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.