Pumpkin Ginger Soup
Enjoy the comforting flavours of fall with my pumpkin, ginger, and turmeric soup: a velvety blend of sweet pumpkin, spicy ginger, and earthy turmeric that warms you from the inside. A bowl of this vibrant soup is like a hug on a cold day!
In the collections
The ingredients
- 4 cups pumpkin flesh, roughly chopped
- 6 carrots, roughly chopped
- 1 onion, chopped
- 1 tbsp extra virgin olive oil
- 1 ½ tbsp garlic, chopped
- 2 ½ L vegetable broth
- 2 cups red lentils, rinsed
- 2 tbsp turmeric
- 2 tbsp fresh ginger, or ground
- 2 tbsp dried parsley
- 1 tsp black pepper
- ½ tsp cumin
- cayenne pepper
- Salt, to taste
- 1/3 cup pumpkin seeds
The method
- In a large pot, heat the oil over medium-high heat, then add the onion and garlic. Cook for 1 to 2 minutes.
- Add the carrots, pumpkin flesh, and spices. Cook for about 5 minutes.
- Add the red lentils and broth. Bring to a boil, then cover and cook for 35 minutes over low-medium heat.
- Using an immersion blender or a regular blender, purée the soup. Top with plant-based cream and pumpkin seeds.
- Serve with crackers or toast. Top with crispy chickpeas for an extra protein boost.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 350Calories
- 7 gFat
- 52 gCarbs
- 10 gFibre
- 20 gProtein
Turmeric has powerful antioxidant effects and anti-inflammatory properties that help fight oxidative stress and protect cells.
Ginger contains gingerol, an anti-inflammatory compound that can help reduce pain and inflammation, and improve digestion by reducing bloating and indigestion.
Pumpkin is an excellent source of vitamin A, which supports vision, immune function, and skin health.
