Pumpkin Soup Brings Abundant Flavour with Turmeric and Ginger

Story and Photography by Jenelle McCulloch

Spiced with fresh turmeric and ginger, this pumpkin soup brings abundant flavour and warmth to your table.

INGREDIENTS

• 1 Tbsp coconut oil

• 1 medium pumpkin, peeled, seeded and cubed

• 1 medium onion, diced

• 5 carrots, diced

• 2-inch piece fresh turmeric, peeled and diced

• 3-inch piece fresh ginger, peeled and diced

• 3 cloves garlic, roughly chopped

• Chili flakes, to taste

• 4 cups vegetable stock

• Pumpkin seeds to garnish

DIRECTIONS

In a soup pot, melt coconut oil over medium-high heat. Add pumpkin, onion, carrots, turmeric, ginger, garlic and chili flakes. Sauté until pumpkin and carrots begin to caramelize.

Cover with vegetable stock and simmer for about 30 minutes.

Using a hand blender (or transfer to a food processor or blender), blend until smooth. Garnish with pumpkin seeds to serve.