Pumpkin, Tumeric & Ginger Soup
A healthy and heart-warming soup, perfect for keeping your immune system in check as the seasons change. Fresh ginger and turmeric add wonderful spice, with the benefit of their antioxidant properties.
This is a simple to make wonder soup for the soul.
2 tbs ghee
1 large onion
2cm piece fresh turmeric, finely chopped
4cm piece fresh ginger, finely chopped
2 cloves garlic, finely chopped
¼ tsp chilli flakes
1.2 kg pumpkin, peeled & roughly chopped
5 large carrots, peeled & roughly chopped
1 tbs organic peanut butter
1 litre vegetable stock
2 litres boiling water
Crème fraîche for serving
Place a large, deep pot over medium heat, add the ghee and melt over a low heat.
Add the onion, turmeric, ginger, garlic and chilli flakes to the pot with the ghee and sauté gently on medium heat.
Next, add the chopped carrot and pumpkin into the pot with the onion, chilli and spices and sauté for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
Add the peanut butter and mix well. Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
Simmer for 30 minutes. Once the pumpkin and carrots are soft, blend the soup with a hand-held blender until smooth.
Serve with roasted pumpkin seeds and garnish with coriander or rosemary and a spoonful of crème fraîche.