24 Jul Turmeric Pumpkin Soup
Perfect for a cold wintery night, this soup is full of anti-inflammatory goodness that will satisfy your tastebuds and warm your soul all the way through!
1 small pumpkin of your choice
6 medium dutch cream potatoes
1 large onion, chopped
3 cloves garlic, crushed
6 cups vegetable stock
1 heaped teaspoon turmeric powder
Coconut yoghurt, to serve
Salt and pepper to taste
Coriander, to serve
Saute onion and garlic with a splash of water or with extra vegetable stock
Add pumpkin and potato, and coat in the turmeric.
Add the stock and bring to the boil.
Add salt and pepper to your liking and ladle into bowls.
Top with coconut yoghurt and a tiny sprinkle of extra turmeric, a sprig of coriander and serve.