Spicy Vegan Pumpkin and Turmeric Soup

May 31, 2021

As things are cooling down, it's time to warm up with some soup recipes :D

Soups are an excellent way to get some veggies in you, and they're so easy to make!

This vegan anti-inflammatory soup recipe is great for a cold winters day.

It uses a handful of basic ingredients as well as a bunch of spices to create an incredibly tasty meal that'll last all week.

The other great thing about soups, is that they freeze well! So if you accidentally make too much (...which I maayy have done here), you can chuck any excess soup in the freezer for another time!

Dietary Requirements:

This warm cosy soup is suitable for those with a lactose intolerance, and who are gluten free.
By substituting the chilli and paprika for cumin it becomes nightshade free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this soupy soup.

Spicy Vegan Pumpkin and Turmeric Soup

Prep Time: 20 mins

Cooking Time: 45 mins

Serves: 4

This incredibly flavoursome vegan anti-inflammatory recipe is great for a cold winters day

Ingredients

1.3kg of pumpkin, cut into 2-3cm pieces
400ml of coconut milk
150g of ginger, grated
4 garlic cloves, diced
1 brown onion, diced
3 chillis, diced (substitute for 1 and 1/2 tsp of cumin for Nightshade Free)
3 cups (750ml) of vegetable stock
1 cup of water
3 sprigs of spring onion, cut into small pieces
a bunch of coriander, stems removed
1 teaspoon of turmeric
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of paprika (omit for Nightshade Free)
1/2 teaspoon of salt
1/2 teaspoon of pepper
olive oil for cooking

Method

Prepare a large saucepan with a drizzle of oil over medium heat. Add onion and cook until beginning to soften (approx 5 minutes) add chilli, ginger and garlic and cook for a minute.
Add pumpkin, half of the spring onion, vegetable stock, water, spices, and salt and pepper
Bring to a boil and then simmer, until pumpkin is soft, approximately 30 minutes.
Remove from heat, and using a stick blender, blend until completely smooth.
Serve each bowl with a dollop of coconut milk stirred through, and a sprinkle of remaining spring onions, and enjoy 🙂