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