If you’re looking for a comforting, immune boosting soup for winter my No Waste Vegan Pumpkin, Ginger and Turmeric Soup will get you through the cold months smiling.
I hate food waste. When i’m on a photography shoot it physically pains me to see how much food is thrown away that yes, I have been seen to waddle home carrying it all on my back!
We’re so lucky to have such a plentiful supply of food here in the west, others are much less fortunate, so i’m probably as food conscious as they get. This soup uses everything up so there’s no waste. If you can find Hokkaido or Delicata squash, you don’t even have to peel it. They’re the two best varieties of pumpkin for soup in my opinion. So flavoursome and buttery. I even used the seeds from the pumpkins and toasted them, but you can use regular pumpkin seeds if you prefer.
I’m so in love with this Vegan Pumpkin, Ginger and Turmeric Soup that i’m making it on my next retreat at Wild View Retreat on 24th November 2018. If you’re looking for some ‘you time’ to recharge your batteries before Christmas, there’s a couple of places left. Check out the website above for more details. Limited places available so book soon to avoid disappointment. I’d love to cook for you so I hope to see you there, Jo x
No Waste Vegan Pumpkin, Ginger and Turmeric Soup
INGREDIENTS
- 2 tbsp coconut or extra virgin olive oil (I like Coconut Merchant)
- 1 small onion (85g)
- 2 cloves garlic
- 1.5 tsp paprika
- 30 g fresh ginger, grated
- 800 g butternut squash or pumpkin (I like Hokkaido or delicata)
- 1/2 small cauliflower, florets only (250g)
- 1.6 litres stock
- 1/2 - 1 tsp ground turmeric
- Good pinch of Pink Himalayan or sea salt
- Good pinch of cracked black pepper
- Juice of 1/2 lime
- 1 tbsp almond butter (optional, don't use if following AIP)
Pumpkin Croutons
- 200 g butternut squash or pumpkin
- 1 tbsp extra virgin olive oil
- Pinch of Pink Himalayan or sea salt
Topping
- 3 tbsp fresh coriander or watercress, chopped
- 4 tbsp pumpkin seeds (optional, omit if AIP)
Method
- Preheat the oven to 180C fan assisted / 200C / 400F.
- Peel the butternut or pumpkin, remove the seeds, place them to one side and chop into chunks. If using Hokkaido or Delicata Squash there's no waste as you don't need to peel it.
- Peel the onion, garlic and ginger. Dice the onion and garlic fine but keep separate. Grate the ginger.
- If making the pumpkin croutons, simply chop into chunks, toss with olive oil and salt, place on a baking tray and roast in the oven for about 30 - 40 minutes until golden.
- Heat 1 tablespoon of olive or coconut oil in a pan and gently sauté the onions on a medium heat for 2 - 3 minutes until soft. Add the garlic and ginger and cook for a further 30 seconds. Add the pumpkin and cauliflower florets. Fry for 2 - 3 minutes to soften.
- Add the stock, turmeric, paprika and simmer on a medium heat for 20 minutes.
- Blitz the vegan pumpkin soup in a high speed food processor.
- Meanwhile, place the seeds from the pumpkin on a baking tray, spray with a little olive oil, a pinch of salt and roast for about 15 minutes until golden. Time varies depending on the pumpkin as the seeds are different. Option to use pumpkin seeds from a packet which only take about 5 minutes to roast. Remove from the oven and allow to cool.
- Stir the lime juice / optional almond butter through the Pumpkin, Ginger and Turmeric Soup and top with pumpkin seeds, pumpkin croutons, chopped fresh coriander or watercress and the remaining 1/2 tbsp of extra virgin olive oil.
