There is nothing better on a cold winter’s night than a warming soup! Packed full of immune boosting ingredients such as pumpkin, fresh ginger and turmeric, this recipe is fantastic for when you are feeling a bit under the weather. Pumpkin is loaded full of nutrients that can boost your immune system including, beta-carotene. Turmeric is well known for its anti-inflammatory and antioxidant properties, while ginger is also a strong antioxidant that is naturally anti-bacterial! Perfect served with fresh bread, this delicious soup will satisfy all of your cool weather cravings – and it’s vegan!
4 cups cubed pumpkin
1 cup coconut cream
1 onion, cubed
3 garlic cloves, sliced
1 small piece of fresh ginger, chopped
½ teaspoon turmeric powder or 1 turmeric root, peeled and chopped
½ cup fresh coriander leaves
2 ¼ cups vegetable broth
1 tablespoon olive oil
Salt Black pepper
Croutons or tamari roasted sunflower seeds, for garnish (optional)
1. Heat 1 tablespoon of olive oil in a large saucepan, then gently cook garlic, ginger, and onion for 5 minutes, until soft but not coloured.
2. Add peeled, deseeded, and cubed pumpkin to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden. Pour the vegetable stock into the pan, then season with salt and pepper. Bring to a boil, then simmer for 10 minutes until the pumpkin is very soft.
3. Pour the soup into a blender, add coconut cream and turmeric powder. Process until smooth.
4. When ready to serve, divide the soup into bowls and garnish with fresh coriander leaves, seeds, croutons, or coconut bacon