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Pumpkin, turmeric and coconut soup

Even on a dark autumn day this creamy, dairy-free soup is like sunshine in a bowl and the turmeric gives you a powerful shot of anti-inflammatories.

Method

Heat the olive oil in a saucepan and fry the onion, ginger, turmeric and garlic until soft but not brown. Add the vegetable stock and coconut milk and bring to a simmer. Add the pumpkin and cook for 25 minutes.

 

Place into a blender and blend until smooth. Divide between warmed soup bowls

Ingredients

400 grams peeled and chopped pumpkin or butternut squash


½ an onion peeled and chopped


2 cloves garlic


2cm piece of ginger peeled and chopped


2 cm piece fresh turmeric peeled and chopped


1 tablespoon olive oil


1 can organic coconut milk


200 ml vegetable stock


Salt and pepper


Serves: Serves 2-4 people


Dietaries: VEGAN

Method

Heat the olive oil in a saucepan and fry the onion, ginger, turmeric and garlic until soft but not brown. Add the vegetable stock and coconut milk and bring to a simmer. Add the pumpkin and cook for 25 minutes.

 

Place into a blender and blend until smooth. Divide between warmed soup bowls

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