Thanksgiving turmeric pumpkin soup

Thanksgiving turmeric pumpkin soup

Thanksgiving is one of our favorite holidays. Why? Because it’s all about eating amazing food. This Thanksgiving turmeric pumpkin soup is a great alternative to some traditional dishes that are not so good for you.

Let’s take a closer look at the ingredients in this Thanksgiving turmeric pumpkin soup.

Coconut oil:
Coconut oil is packed with healthy fats. It is also great for skin and hair health because of its high levels of the antioxidant vitamin E. It adds richness to this recipe.

Garlic:
This herb is a potent healing medicine. It has strong anti-inflammatory properties and is even known to reduce the inflammation caused by arthritis.

Pumpkins:
They are a staple during Halloween, and provide great health benefits. Pumpkins are packed with vitamin A, which is great for our eyes, vitamin C, which is great for the immune system, and beta-carotene, which is great for our skin and eyes.

Turmeric:
The superspice has antiviral, antibacterial, and antimicrobial properties, and has shown benefits in the area of breast cancer prevention, cold and flu, heart health, and Alzheimer’s.

Directions:

1Preheat oven to 350 F. Cut a pumpkin in half, and remove pulp and seeds. Rub pumpkin halves with about 1 tbsp of coconut oil. Place halves on a foil lined cookie sheet. Roast for about 45 minutes or until pumpkin flesh is tender. Let pumpkins cool until it is comfortable to touch, scoop out the flesh from the skins and set aside.

2Heat a large sauce pan over medium high heat, and melt 1 tbsp of butter. Add one diced onion, and do not stir. Allow onions to brown on one side. Then flip the onions and brown them on the other side. Add 3 minced garlic cloves and a 1-inch piece of ginger, minced and cook for about 2 minutes. Add 1/4 tsp of turmeric, 3/4 tsp of coriander powder, 1/2 tsp of cumin, 1/4 tsp of clove powder, and 1/4 tsp of cinnamon and stir for about a minute until spices are fragrant. Add about 3 1/2 cups of your favorite stock and 1/2 cup of coconut milk, and the pumpkin flesh, and bring to a boil.

3Once soup comes to a boil, turn off heat, transfer the soup into a blender in batches, and process until smooth. You can also leave the soup in the pot and use an immersion blender if you have one. After soup is smooth, return to the sauce pan, bring heat to medium-high, and bring soup to a simmer.

4One soup comes to a simmer, it’s ready to serve. Garnish with your favorite herbs and roasted pumpkin seeds. Also add fresh black pepper if you want some heat.

 

Make sure ingredients are organic
Enjoy this Thanksgiving turmeric pumpkin soup!   

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REFERENCES:
1. “Warm Up With a Spicy Bowl of Curried Pumpkin Soup.” POPSUGAR Food. POPSUGAR Food, 17 Nov. 2016. Web. 21 Nov. 2016.

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