Turmeric Pumpkin Soup

Turmeric Pumpkin Soup

Turmeric Pumpkin Soup | TumericALIVE

Even though it is getting colder, we need to remind ourselves and each other to be grateful for a warm home and meal. After all, Autumn (the season of Thanksgiving) is the perfect time for gratitude. And what is a better way to share your Autumn gratitude then with pumpkins?

Pumpkins are stocked with vitamins, minerals and phytonutrients, such as vitamin A, potassium and caotenoids. Pair them with turmeric and ginger to boost the anti-inflammatory properties!


  • 2 tablespoons coconut oil
  • 1 large fresh pumpkin, peeled and cubed (about 4 cups)
  • 2 garlic cloves, chopped
  • 1 tablespoon grated fresh turmeric root
  • 1 inch fresh ginger
  • 1 tablespoon fresh coriander, chopped
  • 1 teaspoon ground cumin
  • 4 cups water
  • 1/4 cup coconut milk
  • salt and black pepper to taste


  1. Melt coconut oil in medium saucepan over medium heat
  2. Cook pumpkin, garlic, turmeric, cumin and ginger for about 5 minutes
  3. Add water. Cover and bring to boil
  4. Reduce heat and simmer for 20 minutes, or until pumpkin is soft
  5. Set soup aside to cool for 10 minutes
  6. Puree the soup in a high speed blender
  7. Continue to cook over low heat until heated through
  8. Enjoy with a spoonful of coconut milk and dash of paprika

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