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Pumpkin & Turmeric Soup

Pumpkin & Turmeric Soup

Hello beautiful people!

Spring is in its full bloom here in Australia! And we are loving it…warmer days, chilled nights, fresh fruits and a few storms too (well, it’s Australia after all).

But for our friends in the north hemisphere, Autumn is already there, which means: Pumpkin Season! (Yes, we love it too).
So I thought I’d share one of my favourite soups of all time with y’all. I’ve never used to make soups like this when living in Brazil, and that’s such a shame!
Pumpkin is one of my favourite vegetables and it’s a hell of a delicious one. It’s super versatile, being extremely good for both sweet and savoury dishes…and by good I mean not only delicious but also good for you.
Besides being super rich in fibre, pumpkins are also packed with antioxidants, carotenes (which give you that beautiful, glowing skin), vitamins (specially vit. A, C and E), folates and minerals. Summing up: pumpkins are awesome!

And for this recipe, I teamed up this amazing vegetable with a super spice: Turmeric. I talked a bit about it on another post of my delicious Turmeric Hummus (check it out!).
This combo of Pumpkin & Turmeric makes this soup more than just a soup. It’s a powerhouse of goodness, specially when you add coconut to it too! Booooom, you know it’s a good one.

So, make yourself a favour and cook up this soup, it’s incredibly easy to make too…
Even here in Australia you can still make this one for those colder nights before summer shows up in all its glory!  So hurry up and get in the kitchen!

Pumpkin Turmeric Soup

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Pumpkin and Turmeric Soup
Prep time
Cook time
Total time
Warm and hearty soup recipe. Perfect for winter.
Recipe type: Main
Cuisine: Vegan
Serves: 2
  • Half Pumpkin
  • Half Butternut Squash
  • 1 clove of Garlic
  • 1 tbsp of Olive Oil
  • ½ cup of Coconut Cream
  • ¾ tbs of Turmeric
  • Pinch of Nutmeg
  • Salt & Pepper to taste
  1. In a pot, add the olive oil and the chopped garlic, cook it for 1 min and add the chopped pumpkin and butternut squash.
  2. Sear it for 5 min and add the salt and pepper.
  3. Add hot water to cover and let it simmer in medium heat.
  4. Once its cooked, about 15-20 min later, add the coconut cream and a bit more hot water if needed and blitz with a smoothie stick blender or transfer to a blender and blend it until smooth.
  5. Add the turmeric and nutmeg and season with more salt and pepper to your taste.
  6. Serve with coriander leaves and enjoy.

Enjoy it!

Peace and love,

Larissa x

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