Pumpkin soup is life in the winter months. Served with a piece of toasted crusty sourdough and drizzled with olive oil (genuinely salivating writing this). I’ve added turmeric and ginger for their cold fighting/immune boosting properties and for the warmth they add to the base. The chili is for the heat needed on a cold Melbourne night and the coconut milk adds a healthy fat to the soup, as well as containing lauric acid, that has antimicrobial and anti-inflammatory properties.
I truly believe that food is thy medicine and it is also a preventative. We wouldn’t need medicine if we weren’t sick, so I aim to nourish our cells, muscles, organs, bones (you get the point), with fresh and live food. Not ‘food’ created in a laboratory. After years of getting the flu each winter, I stopped and looked at my diet. People assumed because I was vegetarian, I was healthy but I ate barely any fresh produce and consumed a lot of sugar that had a negative effect on my immune system.
Food is now my ally and I love how everything has purpose and was created to serve us beneficially, when used in its natural state. This winter warmer aims to utilize seasonal vegetables and warming spices to fight those cold and flu bugs.
You’ll be needing:
- ½ tablespoon fresh grated ginger or roughly a 3cm knob of ginger
- 4-5 garlic cloves peeled and crushed
- 1 heaped teaspoon cumin
- 1 heaped teaspoon turmeric
- Pinch of salt & pepper
- 1 small green chilli diced *optional
- 1 brown onion
- 1 whole large butternut pumpkin or roughly 6 cups diced
- 200mls of organic coconut milk (with cream)
- 500ml Organic veggie stock or broth
- 250ml Water
- Throw the diced onion and pumpkin into a pot with a splash of olive oil. I dice the pumpkin finely so it cooks faster.
- Saute on low for a few minutes until the onion starts becoming translucent.
- After a minute, crush the garlic cloves and add to the onion and pumpkin along with grated ginger, small chili, cumin, and turmeric .
- Stir spices, pumpkin, onion, garlic and ginger on medium heat for a minute or two then add the stock and water. Bring to the boil then simmer on medium heat with the lid ajar for 15 minutes (until the pumpkin is soft). Add salt and pepper to taste.
- Add ingredients to a blender and blend until smooth and creamy.
- Pour back into the pot and turn on low heat. Stir the coconut milk in and simmer for a minute or two. (Don’t allow the coconut milk to boil otherwise it may separate the milk from the soup).
- Done! Serve up and slurp up. Serves roughly 4.
- throw a bib on your babes as turmeric stains clothes.
- Before I begin, I try to dice, grate and prep everything that needs prepping before I cook. So for this recipe, dice the onion, peel and dice the pumpkin, crush the garlic and have all the spices in a bowl set aside and ready. It sounds silly to mention because it seems common sense but I can’t count the amount of times I’ve started something before prepping and it lead to burnt food or kitchen panic so I thought I would add that in 😉
If you did try this recipe, leave me a comment and let me know how you found it.