Turmeric Spiced Pumpkin Soup

Turmeric Spiced Pumpkin Soup

Meet my favorite turmeric spiced pumpkin soup recipe. It’s super creamy (thanks mostly to the pumpkin, with a little help from coconut milk or cream) yet plenty healthy, too. It’s gently spiced, but I made sure that the pumpkin flavor shines above the rest. We’ve used coconut cream to keep it vegan… but you do you! Heavy cream is just as nice.

PREP TIME: 10 mins
COOK TIME: 45 mins
TOTAL TIME: 55 mins
YIELD: 2 Servings

1/4 of a small pumpkin, chopped (butternut squash works nicely too!)
2 tbsp olive oil
Sea salt and pepper to taste
3 sprigs of fresh rosemary
2 tsp paprika
1 cup coconut milk
1 small onion, chopped
3 cloves of garlic, finely chopped
1 tsp Fiji Joe Turmeric
4 tbsp vegetable stock
Pumpkin seeds and an extra sprig of rosemary to garnish

🌡️ Preheat the oven to 450F. Prepare the pumpkin by removing the pulp and cutting the pumpkin into 1″ pieces, leaving the skin on. Drizzle a tablespoon of olive oil, sea salt, pepper, and a teaspoon of paprika & bake for 30 minutes.

🎃 When slightly warm, blend the pumpkin pieces with coconut milk until just combined.

🥘 On medium heat, add the remainder of the olive oil and sweat the onion & garlic for about 3 minutes. Add Fiji Joe Turmeric & continue sautéing for 1 minute. Add stock & stir for 2 minutes. Add the pumpkin & milk blend, reduce the heat & stir for 5 to 7 minutes. Add salt and pepper to taste.

🥣 Serve warm with a sprig of rosemary & pumpkin seeds.