A Pumpkin, Turmeric & Ginger Soup
Yields :8 people
Ingredients
- 2 tbs coconut oil
- 1 large yellow onion
- 2 cm piece fresh turmeric finely chopped -OR- 1 tsp ground turmeric
- 2 inch piece fresh ginger finely chopped
- 2 cloves garlic finely chopped
- ¼ tsp chili flakes
- 1.2 kilos Japanese pumpkin kabocha squash, peeled & roughly chopped, or any pumpkin
- 5 large carrots peeled & roughly chopped
- 1-2 tbs peanut butter
- 4 cups vegetable stock
- 4 cups boiling water
Instructions
- Place a large deep pot over medium heat, add the ghee and melt.
- Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
- Next, add the chopped carrot and pumpkin into the pot with the onion mixture, and saute for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
- Add the peanut butter and mix well.
- Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
- Cook on medium/low heat for 30 minutes.
- Once the pumpkin and carrot are soft, blend the soup with a handheld mixer until smooth.
- Serve with toppings of your choice, but always edible flowers are the way to go!!
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