Pumpkin Soup with Turmeric




  1. In a large soup pot heat the coconut oil, add the onion and garlic and cook for five minutes, stirring frequently.
  2. Add the pumpkin cubes, red chili flakes, turmeric, cinnamon and anise and cook for another five minutes, stirring frequently.
  3. Add the vegetable stock and coconut milk, bring to boil then simmer for 15 minutes.
  4. Transfer to the blender and pulse to obtain a creamy liquid.
  5. Add the lemon juice and pulse to incorporate.
  6. Pour into serving bowls, garnish with black cumin and herbs, and serve warm.


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