Spiced Pumpkin Soup
Gluten free │ Dairy free │ Vegetarian/Vegan │ FODMAP Friendly Alternative Provided │ Nut free
Serves: 4 | Total Time: 30 minutes
- 1 medium butternut pumpkin*^, diced
- 1 medium sweet potato, diced into small cubes
- 3 carrots, cut into pieces
- 1 teaspoon each turmeric, ground cumin, garam masala (or curry powder)
- 1 medium onion, finely chopped^
- 2 Tablespoon coconut oil
- 2 garlic cloves, finely grated^
- 1 inch piece fresh ginger, finely grated
- 4-5 cups filtered water
- 1½ cups coconut milk (ie. TCC)
- Juice of ½ lemon (1 Tablespoon)
- Pinch iodised sea salt and black pepper
- Coriander, to garnish
I recommend using organic produce where possible
* Or Jap pumpkin works well too
^ FODMAP Friendly Alternative: swap pumpkin for jap pumpkin, swap onion for green part of 2 spring onions, omit garlic
- In a saucepan, add chopped pumpkin, potato, carrots, turmeric and 2 ½ cups water. Bring to the boil, reduce heat, and simmer covered for 10-15 minutes, until vegetables are soft. Set aside.
- In fry pan, heat 1 Tablespoon oil over medium heat. Add onion, garlic, ginger and cook until onion softens, about 5 minutes. Stir in ground cumin and garam masala and cook for 1 minute. Note: To speed up cook time, skip step 2 and simply add all the ingredients into the pot of vegetables.
- Add onion mix to pot of boiled vegetables. Add remaining 1 Tablespoon oil, salt, pepper, 1 ½ cups coconut milk, 1 ½ cups water. Bring to the boil and simmer for 10 minutes. If you like the consistency thinner, add another ½-1 cup of water.
- Puree mixture using a stab mixer. Once pureed smooth, stir through lemon juice.
- Garnish with coriander (or any green leaves) and a light drizzle of coconut milk. Enjoy!
Note: As an additional tasty garnish, toast pumpkin seeds as follows: clean pumpkin seeds of pulp and dry well with a paper towel. Toast seeds along with a pinch of salt in a dry fry pan over medium heat until slightly golden, stirring frequently for 3-4 minutes.