Turmeric Pumpkin Soup
Who doesn't love a good, hearty Pumpkin Soup?!?!
Whenever we get sick, this is our go to recipe to dose ourselves with a shit tonne of nutrients and warm our tummies.
*Poor Girls Tip*
When you're sick, the last thing that you feel like doing is cooking, especially when you can barely even get out of bed. So we recommend making this soup in bulk, freezing in portions and storing in the freezer so that when the flu hits, all you have to do is heat & eat. (Perfect if you're single or in a relationship with someone who can't cook, lol)
Okay, lets get into it!
Here's what you'll need:
1 whole jap pumpkin
2 brown onions
5 cloves of garlic (more if you like, but not too much because you may fart a lot haha)
2 tablespoons of coconut oil
1 teaspoon of cumin
1 long stick of cinnamon (or 1 teaspoon of ground cinnamon)
1 thumb sized knob of ginger grated
1 thumb sized knob of grated turmeric
1 teaspoon of nutmeg
1/2 teaspoon of ground white or black pepper
1 teaspoon of salt (if you like, if your body doesn't like too much salt you can go without)
2 cans of coconut cream or milk (cream for a thicker soup, milk for it to be a little bit runnier)
Cut up your pumpkin into cubes and place in a bowl and place aside
Scrape all of the seeds into a baking tray with olive oil, 1 teaspoon of cumin & a pinch of pepper & salt. Bake at 180 degrees for 15 minutes or until roasted
Put the coconut oil in a large pot and turn the heat right up
Cube the onion and slice the garlic, add to the pot
Add the grater ginger & turmeric & stir in
Add the nutmeg & cinnamon, salt & pepper
Stir it all together until your house smells like a soup
Add in the coconut milk/cream & then the pumpkin
Put the lid on the pot and let it cook on a medium heat until the pumpkin is soft
This may take 20 - 30 minutes
When the pumpkin is soft, turn the heat off and grab a ladle
*Get a large bowl ready for this next step*
You need to blend the whole pot in a blender, which you will need to do in stages. As you blend until creamy, pour the blended mix into the bowl and add the next batch until the whole pot is done.
WARNING*** Make sure that your blender doesn't explode pumpkin soup everywhere! If the soup is still hot, you will need to give it some breathing space by taking the little middle bit out of the lid of the blender and holding some paper towel lightly over the hole. If you start by pulsing the mixture first it will expel some of the heat so it is less likely to blow haha.
Serve however you like - we like to put the roasted pumpkin seeds, drizzle tahini and add coriander. You can get creative and use whatever you have in your pantry.
With the leftover mixture, store in the freezer for the next time you are sick.
If you end up making this, we'd love to hear how you go!
Write to us in the comments below.
If you know of someone who is on a budget and could do with some inspo, feel free to share this post with them.
*All Poor Girls Pantry Recipes are Gluten & Dairy Free
*Stay tuned for our Cook(e)book which will show you how to budget/shop for the week to make sure that nothing goes to waste and you’re never out of pocket