Pumpkin Turmeric and Ginger Soup

Pumpkin Turmeric and Ginger Soup
Serves 6

Ingredients:

  • 3 tablespoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 cm piece fresh ginger, finely grated
  • 2 teaspoons grounded turmeric
  • 1 medium (1.5kg) butternut pumpkin, peeled, seeds removed and cut into 3cm chunks
  • 2 large carrots, roughly chopped
  • 1 litre chicken or vegetable stock
  • 2 cups (500ml) boiling water
  • ¼ cup natural yoghurt
  • ½ cup fresh coriander, chopped
  • salt and cracked pepper

Method:

  1. Preheat the oven to 200°C/180°C fan-forced.
  2. Toss the pumpkin in 1 tablespoon olive oil and place on prepared baking tray, season with salt and pepper. Place in the oven and cook for 20 – 30  minutes or until tender.
  3. Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add, turmeric, ginger, onion and garlic. Sauté for 3 minutes, stirring often until onion has softened. Add chopped carrots, cook for 5 minutes.
  4. Add stock, boiling water and roasted pumpkin into the mixture. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until carrot softens. Set aside for 5 minutes to cool slightly.
  5. Use a stick blender, puree until smooth. Place the soup over medium-low heat to warm through. Serve with a dollop of natural yoghurt and freshly chopped coriander.

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The post Pumpkin Turmeric and Ginger Soup appeared first on Eat For Wellness.


About

Vicki is a Private Practise Dietitian and Sports Dietitian who loves to motivate her patients to eat well and stay well! Vicki has a special interest in weight loss management and have helped many individuals achieve their health and well-being goals. Her other areas of expertise include Diabetes, Insulin Resistance, Polycystic Ovarian Syndrome, Food Intolerance and Heart Health. Vicki’s interest in food developed at a young age. With a father as a chef, she spent majority of her time in the kitchen. She loves cooking, experimenting with new foods, developing recipes and motivating others to eat well and stay well. Vicki believes that healthy eating is not about dieting or depriving yourself of your favourite foods – it is more about eating everything in moderation.


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