COOK

Pumpkin Soup Brings Abundant Flavour with Turmeric and Ginger

January 21, 2019 | STORY BY JENELLE MCCULLOCH | PHOTOGRAPHY BY JENELLE MCCULLOCH

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

OUR HOMES Hamilton Fall 2018A version of this article originally appeared in OUR HOMES Fall 2018. 


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. 

 

 

 

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