A pumpkin soup full of anti-inflammatory ingredients and spices! It’s a wonderful and healing go-to if you are feeling down as well as a perfect dish if you want to give your immune system a boost. Ginger, turmeric, garlic, cinnamon, chili…. These are some of the most effective spices in fighting inflammation. We eat this pumpkin soup all year round and it’s just as delicious served cold.
- 1 butternut squash or small pumpkin (about 675g / 1,5 pounds of pulp)
- 2 sweet potatoes
- 2 carrots
- 1 yellow onion
- 1 litre (4 cups) water
- 2,5 dl (1 cup) coconut cream
- 2 tbsp coconut oil
- 2-4 garlic cloves
- a large chunk of fresh ginger
- 1 tsp chili flakes
- 1 tsp cayenne pepper
- 1 tbsp cinnamon
- salt and pepper
- 1 tbsp ground turmeric
- Substituting some of the water for broth makes it really tasteful, either a vegetable broth or some bone broth if you have
- Add 1-2 tbsp of collagen
- Chop the butternut squash/pumpkin, sweet potatoes, carrots and onion into smaller chunks.
- Add some butter or coconut oil to a large pot and fry the above chunks on medium heat for 2 -3 min.
- Add the water (and broth if you are including that) and let simmer for about 20-25 min until the chunks soften up.
- Turn down to low heat and add the coconut cream and coconut oil.
- Chop the garlic and ginger into small pieces and add to the pot.
- Add the chili flakes, cayenne pepper, cinnamon, salt and pepper.
- With a hand blender, mix into a smooth soup (I usually mix directly in the cooking pot).
- Lastly stir in the turmeric (to avoid the blender getting all yellow!).
Serve your pumpkin soup with some sprinkled seeds on top, fresh herbs or just some extra cinnamon. However you like it!