Creamy pumpkin soup with turmeric and ginger

Ingredients · 4 servings

• 8 gOrganic Turmeric Golden Revival
• 1000 gHokkaido pumpkin
• 1 pconion
• 2 clovegarlic
• 1 pccarrot
• 2 cmfresh ginger
• 2 tbspolive oil
• 700 mlvegetable soup base
• 200 mlcoconut milk
• pinchsalt
• pinchblack pepper
• To serve
• 2 tbsppumpkin seeds
• 8 dropspumpkin seed oil

Allergens: Celery

Check the ingredient labels of what you buy (e.g. stock can contain celery).

Method

1. Wash the pumpkin, remove the seeds and cut it into cubes (no need to peel Hokkaido). Slice the carrot into rounds.
2. Sauté the chopped onion in oil for 4 minutes, then add garlic, ginger and turmeric and stir for 1 minute.
3. Add the pumpkin, carrot and stock, cover and simmer for 20 minutes until softened.
4. Pour in the coconut milk, blend with an immersion blender and season with salt and pepper.
5. Serve with pumpkin seeds and a few drops of pumpkin oil.