Pumpkin, Carrot, Ginger and Turmeric Soup




Prep Time


Cook Time

This hearty soup is packed with immune-boosting ingredients.



  • 1.2kg pumpkin
  • 5 carrots
  • 2 tablespoons cooking oil
  • 1 onion – diced
  • ¼ cup grated fresh ginger
  • 3 cloves garlic – crushed
  • 1 teaspoon ground turmeric
  • ¼ teaspoon chilli flakes
  • 2 tablespoons peanut butter
  • 4 cups chicken or vegetable stock
  • 400ml can coconut cream
  • Plain yoghurt and fresh coriander, to serve (optional)


  • Peel and roughly chop the pumpkin and carrots.
  • Heat the oil in a large saucepan over a medium-low heat.
  • Add the onion, ginger, garlic, turmeric and chilli flakes and sauté gently for 5 minutes.
  • Add the pumpkin and carrots and stir for a few minutes until they start to caramelise.
  • Whisk the peanut butter into the stock and add to the pan.
  • Cover and simmer for 30 minutes or until the vegetables are very tender.
  • Leave to cool slightly then blitz in a food processor. When the mixture is smooth, blend in the coconut cream.
  • Serve topped with yoghurt and coriander if desired.