Golden Comfort in a Bowl
When the weather cools, there is nothing quite as soothing as a bowl of warm pumpkin soup. This version pairs sweet, creamy pumpkin with turmeric and coconut for a nourishing twist that is both comforting and uplifting. Whether you enjoy it as a simple lunch, a light dinner, or a batch-prepped staple for the week ahead, you’re going to love how grounding and flavourful this recipe is.
How to Create It
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Heat coconut oil in a large saucepan and gently cook onion and garlic until softened.
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Stir through the fresh turmeric and cook for another few minutes until fragrant.
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Add stock and pumpkin, then bring to the boil. Reduce heat and simmer until pumpkin is tender.
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Allow to cool slightly, then transfer to a blender and process until smooth.
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Stir in coconut milk, season with salt and pepper, and serve warm.
Optional: Roast the pumpkin first for a deeper, caramelised flavour. Keeping the skin on adds extra fibre and texture.
Why Pumpkin and Turmeric Shine
Pumpkin is naturally rich in fibre and provides a comforting base that blends into a creamy texture without the need for heavy cream. Fresh turmeric adds its golden colour and earthy flavour, while also being a traditional spice valued in many cultures for its place in warming, wholesome cooking. Together, they create a soup that feels both satisfying and revitalising.
Warm, Nourish, and Share
This soup makes a wonderful starter or a light main, especially when paired with crusty sourdough or a fresh side salad. Make a big pot and enjoy it over a few days, or share with family and friends for an easy, heart-warming meal. For more golden inspiration, explore our Happy Turmeric range and keep building your collection of wholesome, easy-to-love recipes.
Golden Comfort in a Bowl
When the weather cools, there is nothing quite as soothing as a bowl of warm pumpkin soup. This version pairs sweet, creamy pumpkin with turmeric and coconut for a nourishing twist that is both comforting and uplifting. Whether you enjoy it as a simple lunch, a light dinner, or a batch-prepped staple for the week ahead, you’re going to love how grounding and flavourful this recipe is.
How to Create It
-
Heat coconut oil in a large saucepan and gently cook onion and garlic until softened.
-
Stir through the fresh turmeric and cook for another few minutes until fragrant.
-
Add stock and pumpkin, then bring to the boil. Reduce heat and simmer until pumpkin is tender.
-
Allow to cool slightly, then transfer to a blender and process until smooth.
-
Stir in coconut milk, season with salt and pepper, and serve warm.
Optional: Roast the pumpkin first for a deeper, caramelised flavour. Keeping the skin on adds extra fibre and texture.
Why Pumpkin and Turmeric Shine
Pumpkin is naturally rich in fibre and provides a comforting base that blends into a creamy texture without the need for heavy cream. Fresh turmeric adds its golden colour and earthy flavour, while also being a traditional spice valued in many cultures for its place in warming, wholesome cooking. Together, they create a soup that feels both satisfying and revitalising.
Warm, Nourish, and Share
This soup makes a wonderful starter or a light main, especially when paired with crusty sourdough or a fresh side salad. Make a big pot and enjoy it over a few days, or share with family and friends for an easy, heart-warming meal. For more golden inspiration, explore our Happy Turmeric range and keep building your collection of wholesome, easy-to-love recipes.
Method
- In a large saucepan, heat the coconut oil. Lightly cook the garlic and onion until just soft. Add the turmeric and cook for another 3 to 4 minutes.
- Add the stock of your choice (chicken or vegetable) and the pumpkin and bring to the boil. Simmer until the pumpkin is tender.
(NOTE: Option to pre-roast pumpkin on a tray for 15 minutes for a richer flavour. Leaving the skin on also adds some extra fibre.) - Allow to cook slightly.
- In a high speed blender, add the cooked pumpkin mixture. Process until well blended, then add the coconut milk, season with salt and pepper and serve.
