Turmeric Pumpkin Soup

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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!

  • Prep Time 15 mins
  • Cook Time 30 mins
  • Total Time 45 mins
  • 15 mins

    30 mins

    45 mins

4.0 2
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Ingredients

2 tablespoons coconut oil

1 large fresh pumpkin, peeled and cubed (about 4 cups)

2 garlic cloves, chopped

1 tablespoon grated fresh turmeric root

1 inch fresh ginger

1 tablespoon fresh coriander, chopped

1 teaspoon ground cumin

4 cups water

1/4 cup coconut milk

salt and black pepper to taste

Preparation

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

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3 Reviews

MichelleTemple

October 13, 2015

Hi Nate! We got it fixed, mahalo for letting us know.

Joe

October 5, 2015

I love everything pumpkin, so combining this with turmeric and coconut ingredients looks amazing. Thanks for this idea!

nate higgs

September 28, 2015

the preparation text is missing?

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