Pumpkin Soup
This nourishing pumpkin soup combines the healing properties of turmeric with aromatic garlic, onions, and fresh basil. The simple preparation allows the natural flavors of the ingredients to shine through, while a finishing drizzle of olive oil adds richness to every bowl. Perfect for chilly autumn days, this dairy-free soup delivers both comfort and therapeutic benefits in each spoonful.
Ingredients
- 2 lbs pumpkin peeled and diced
- 4 cloves garlic chopped
- 1 cup onion chopped
- 1/2 cup fresh basil or 1/4 cup dairy-free pesto
- 1 tbsp turmeric
- Pink rock or grey sea salt to taste
- Organic olive oil to taste
Instructions
- Begin by peeling the pumpkin, removing all seeds, and cutting it into 1-inch cubes.
- Place the diced pumpkin, turmeric, salt, chopped garlic, and onions in a large saucepan. Add just enough cold water to cover the ingredients.
- Set the heat to high and bring the mixture to a boil.
- Once boiling, lower the heat to medium-low, cover the pot, and let it simmer for 15 minutes or until the pumpkin becomes tender when pierced.
- Turn off the heat and incorporate the fresh basil or pesto into the soup.
- Working in batches if necessary, carefully transfer the soup to a blender and process until you achieve a smooth consistency.
- Serve hot in bowls, finishing each portion with a drizzle of organic olive oil.
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