Pumpkin, Turmeric & Ginger Soup
This soup is super easy to make, and also has the added benefits of ginger and turmeric, which provide anti-inflammatory benefits as well as a giving the soup a spicy kick. It can be made as per the instructions – which includes directions for making the chicken stock base -or it can be made suitable for vegetarians by substituting the chicken stock for vegetable stock.
Turmeric is an extremely potent anti-inflammatory spice, and has been used for centuries in fighting infection, healing wounds, blood thinning, gut health and there is increasing evidence to show its effects in the treatment of cancer. Ginger has antioxidant, anti-inflammatory and anti cancer properties and has been used for hundreds of years to reduce fevers and swellings from cuts and bruises. It is a circulation stimulant and can improve the production of digestive juices and the absorption of nutrients from the digestive tract into the blood.
- 2 cups chicken stock made from:
- 1 chicken carcass
- 1 medium/large onion
- 2 garlic cloves
- 1 tsp mixed herbs
- 1 tsp Himalayan salt
- 1 tsp cracked black pepper
Additions for making the soup:
- 3 cups pumpkin
- ¾ cup full fat coconut milk
- 2 tbsp lemon juice, freshly squeezed
- 1 tbsp fresh ginger, minced (or ½ tbsp ginger powder)
- 2 fresh turmeric roots, peeled and finely chopped (or 1tbsp turmeric powder)
- Pumpkin seeds to garnish
For the chicken stock: (this can be pre-prepared and frozen in batches for later use):
Place chicken carcass in a slow cooker or large pan, add an onion cut into halves, 2 cloves garlic, 1 tbsp mixed herbs, salt, pepper and cover with water. Bring to the boil and then simmer for at least 24 hours. Remove the chicken bones and use a stick blender to combine onions and garlic into the stock. (This can then be frozen in portion sizes for later use)
For the soup:
In a blender, combine 2 cups of the prepared chicken stock, the pumpkin, turmeric, and coconut milk and process on high until smooth.
Add lemon juice and ginger.
Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 20 minutes.
Serve with a spoon of coconut milk on top and sprinkle with pumpkin seeds.
The only trick about this seasonal treat is to ensure that you make enough!!
Yes! I make pumpkin soup regularly throughout the year – love it! Mine is a slightly different recipe and I sometimes use tinned 100%pumpkin for ease when there are none in the shops ( recommended if a pumpkin is too big for 2!). It’s easypeasy and SO delicious.