Turmeric Pumpkin Soup
November 20, 2014
Even though it is getting colder, we need to remind ourselves and each other to be grateful for a warm home and meal. After all, Autumn (the season of Thanksgiving) is the perfect time for gratitude. And what is a better way to share your Autumn gratitude then with pumpkins?
Pumpkins are stocked with vitamins, minerals and phytonutrients, such as vitamin A, potassium and caotenoids. Pair them with turmeric and ginger to boost the anti-inflammatory properties!
Melt coconut oil in medium saucepan over medium heat
Cook pumpkin, garlic, turmeric, cumin and ginger for about 5 minutes
Add water. Cover and bring to boil
Reduce heat and simmer for 20 minutes, or until pumpkin is soft
Set soup aside to cool for 10 minutes
Puree the soup in a high speed blender
Continue to cook over low heat until heated through
Enjoy with a spoonful of coconut milk and dash of paprika