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August 05, 2019 3 min read

turmeric and coconut pumpkin soupCosy, warm, plant-based goodness.

If you think summer is the easiest time of year to get in plenty of healthy vegetables, think again - cozy, warming soups are the perfect way to incorporate some extra plant-based goodness in the colder months. My favourite kind of soups are packed with herbs and spices for extra flavour and dietary diversity (so important for a healthy gut!), and this turmeric & coconut pumpkin soup delivers on both fronts. The fresh turmeric and ginger in this recipe both have powerful anti-inflammatory and immune-boosting properties to keep winter colds at bay and aid your digestive health. 

The secret to this soup's silky texture is the Luvele Vibe Blender system I used. I've honestly never been able to achieve a result quite like this with any other blender I've owned - I brought this soup to dinner with a friend when I first made it and she asked if it was store-bought because the texture was so smooth and creamy! The Vibe Blender's German designed heavy-duty motor is powerful enough to blend this entire recipe at once (no messy batch blending) and creates such an amazing result. The Vibe Blender also comes with a stainless steel jug for heated liquids as well as the regular BPA-free plastic jug, so you can blend this soup straight from the stove top without having to wait for it to cool down. The temperature sensor allows you to ensure that the contents of the blender stay below a safe temperature of 90ºC. 

To add a source of plant-based protein to this recipe, you could add a cup of rinsed red lentils when you add the stock and water. If you do this, add an extra 10-15 minutes onto the cooking time. This recipe freezes well and will last at least two months in the freezer or up to a week in the fridge.

This post is proudly featured in collaboration with Sarah MacDonald of Sarah's Spoonful.

turmeric and coconut pumpkin soup

Ingredients

1/2 small kent pumpkin
1 small onion
1 cup chopped carrots
3 cloves garlic
1 thumb-sized piece fresh ginger
1 thumbnail-sized piece fresh turmeric
2 teaspoons cumin
1 teaspoons cinnamon
1 vegetable bouillon stock cube (optional)
2 cups homemade broth/stock or water
1 x 400ml can coconut milk
2 tablespoons olive oil
1 cup red lentils (optional)

Instructions

  1. Preheat the oven to 180°C.
  2. Cube the pumpkin into small, evenly sized pieces. Spread out onto a baking tray, drizzle with half the olive oil and place in the oven for 45-55 minutes.
  3. Roughly chop the onion and mince the ginger and garlic.
  4. Heat the remaining olive oil in a large pot.
  5. Add the onion and allow to sweat over a medium heat for five minutes.
  6. Add the ginger, garlic, turmeric, carrot and spices and saute for a further five minutes.
  7. Add the homemade stock/broth. (Or mix the bouillon stock cube with two cups of water.)
  8. Bring to boil and allow to simmer for 25-35 minutes.
  9. Remove from the heat and add the coconut milk.
  10. Allow to cool slightly before adding everything to the stainless steel jug of your Luvele Vibe Blender.
  11. Secure the lid and blend on 'soup' setting until smooth. Watch the temperature control panel to make sure that the soup does not heat to over 90°.
  12. Serve with any of your favourite toppings - I used a drizzle of hemp seed oil and hemp hearts, but you could use coconut cream, coriander, pepitas or dukkah. Anything that adds a yummy crunch!

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Turmeric and coconut pumpkin soup

 


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