Pumpkin Turmeric and Ginger Soup

Serves 6


  • 3 tablespoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 cm piece fresh ginger, finely grated
  • 2 teaspoons grounded turmeric
  • 1 medium (1.5kg) butternut pumpkin, peeled, seeds removed and cut into 3cm chunks
  • 2 large carrots, roughly chopped
  • 1 litre chicken or vegetable stock
  • 2 cups (500ml) boiling water
  • ¼ cup natural yoghurt
  • ½ cup fresh coriander, chopped
  • salt and cracked pepper


  1. Preheat the oven to 200°C/180°C fan-forced.
  2. Toss the pumpkin in 1 tablespoon olive oil and place on prepared baking tray, season with salt and pepper. Place in the oven and cook for 20 – 30  minutes or until tender.
  3. Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add, turmeric, ginger, onion and garlic. Sauté for 3 minutes, stirring often until onion has softened. Add chopped carrots, cook for 5 minutes.
  4. Add stock, boiling water and roasted pumpkin into the mixture. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until carrot softens. Set aside for 5 minutes to cool slightly.
  5. Use a stick blender, puree until smooth. Place the soup over medium-low heat to warm through. Serve with a dollop of natural yoghurt and freshly chopped coriander.