Golden Pumpkin Soup

This asian-style pumpkin soup is sure to warm you from your head to your toes. Loaded with zingy ginger and golden turmeric, this is a true anti-inflammatory, disease-preventing combination.

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Golden Pumpkin Soup

  • 1 tbsp coconut oil
  • 2 onions, diced
  • 4 garlic cloves, crushed
  • 1/2 Kent or butternut pumpkin, skinned, seeded and cut into chunks
  • 2 carrots, cut into chunks
  • 1/4 cauliflower, cut into chunks
  • 2 cups water or stock
  • 2 tbsp tamari
  • 1 inch piece of fresh ginger
  • 1 inch piece of fresh turmeric or 1 tbsp turmeric powder

For serving:

  • Coriander
  • Sesame seeds
  • Tempeh slices, pan-fried to golden on both sides
  1. In a large frying pan over medium-high heat, add the coconut oil, onions and garlic. Allow them to brown.
  2. Add the pumpkin, carrots and cauliflower.
  3. Turn down the heat, cover and leave for 25 minutes or until the vegetables have cooked through.
  4. Tip the contents of the pan into a blender.
  5. Add the water, tamari, ginger and turmeric and blend to puree.
  6. Serve with coriander, sesame seeds and tempeh slices on top.

Makes approx. 6 serves, so there is plenty leftover to store in the fridge and eat throughout the week.

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