Rooted in the Pacific Northwest

Tumeric spiced Pumpkin Soup (Vegan, Paleo, Whole30)

DifficultyBeginner

As the days grow cooler and curl up with a cozy bowl of this silky satisfying soup. It's such a versatile soup. It can be made with any hard squash or pumpkin. I have made it with about every kind of squash and it turns out beautifully every time. For a lower starch version you can use one large head of cauliflower in this. In fact when I first developed this recipe I made it with cauliflower and then changed it up to make it with seasonal squash. It is perfect as a satisfying lunch or as a stand alone meatless meal. Make sure you use a pumpkin variety that is meant for savoury dishes, not a “sugar pie” pumpkin variety that is used for making pumpkin pie. I have used Kabocha, Cinderella and Jarrahdale varieties in this soup, to name a few. You could also use any firm squash like butternut squash.

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Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 to 2 tbsp coconut oil
 2 medium sweet or yellow onions, chopped
 1 tbsp ground cumin
 1 ½ tbsp ground turmeric
 ½ tbsp ground coriander
 ¼ tsp ground cardamom
 2 tsp sea salt
 1 ½ tsp dried chili flakes or 1 red chilli, minced
 4 garlic cloves, thinly sliced
 4 cups vegetable stock or 2 veg bullion cubes in 4 cups of water
 3 lbs cubed fresh pumpkin or hard squash or your choice or 1 large head of cauliflower cut into large floretsabout 12 cups cubed pumpkin
 1 400 ml can/tin coconut milk(not "LIGHT/LITE"
 1 tbsp apple cider vinegar or fresh lemon juice
1

In a large Dutch oven / soup pot heat oil over medium heat & sauté onions for 15 minutes. Add spices & cook about 5 minutes to remove raw taste. Add garlic & sauté another 3 minutes. Add salt & pumpkin/ cauliflower & stock. Bring to a boil then reduce heat & simmer until pumpkin/ cauliflower is soft (about 30 minutes or so)

2

Add apple cider vinegar/lemon juice. Using an immersion blender, blender or food processor whir until smooth. Add soup back to the pot & pour in the coconut milk & bring up the heat & it’s done! Finish with fresh cilantro and some cracked black pepper (black pepper helps our bodies absorb the turmeric and thus receive it’s full health benefits)

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Ingredients

 1 to 2 tbsp coconut oil
 2 medium sweet or yellow onions, chopped
 1 tbsp ground cumin
 1 ½ tbsp ground turmeric
 ½ tbsp ground coriander
 ¼ tsp ground cardamom
 2 tsp sea salt
 1 ½ tsp dried chili flakes or 1 red chilli, minced
 4 garlic cloves, thinly sliced
 4 cups vegetable stock or 2 veg bullion cubes in 4 cups of water
 3 lbs cubed fresh pumpkin or hard squash or your choice or 1 large head of cauliflower cut into large floretsabout 12 cups cubed pumpkin
 1 400 ml can/tin coconut milk(not "LIGHT/LITE"
 1 tbsp apple cider vinegar or fresh lemon juice

Directions

1

In a large Dutch oven / soup pot heat oil over medium heat & sauté onions for 15 minutes. Add spices & cook about 5 minutes to remove raw taste. Add garlic & sauté another 3 minutes. Add salt & pumpkin/ cauliflower & stock. Bring to a boil then reduce heat & simmer until pumpkin/ cauliflower is soft (about 30 minutes or so)

2

Add apple cider vinegar/lemon juice. Using an immersion blender, blender or food processor whir until smooth. Add soup back to the pot & pour in the coconut milk & bring up the heat & it’s done! Finish with fresh cilantro and some cracked black pepper (black pepper helps our bodies absorb the turmeric and thus receive it’s full health benefits)

Tumeric spiced Pumpkin Soup (Vegan, Paleo, Whole30)
IngredientsDirections