Click here to printCreamy 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 ...
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ingredients
- 2 cups pumpkin, roughly chopped
- 2 tbsp Coconut Oil
- 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
- salt and pepper to taste
- olive oil, crushed chilli to serve
method
- Step 1 :1. Melt the Coconut Oil in a large soup pot and add the onion, garlic and cook until softened.
- Step 2 :2. Add the cumin, ginger, turmeric and pumpkin and toss to coat.
- Step 3 :3. Add the water and bring to a boil and then let simmer for aproximately 30 minutes or until the pumpkin is soft.
- Step 4 :4. Take off the heat and add the Cashews and let cool slightly. Transfer to a blender and process until smooth.
- Step 5 :5. 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.
Article printed from Loving Earth: https://lovingearth.net/