Recipes
Roasted pumpkin, ginger and turmeric soup
Pumpkin is a New Zealand winter staple, and this soup gives it a warming lift with fresh ginger, turmeric and black pepper. Coconut milk makes it creamy without any dairy. Make a big pot and keep portions in the freezer for the days you have no energy to cook.
Why this supports your hormones
Ginger and turmeric are well-studied anti-inflammatory herbs, and black pepper helps the body absorb turmeric's active compounds. Pumpkin provides beta-carotene and fibre. The coconut milk adds fat that slows digestion, so the soup is filling and keeps blood sugar steadier than a plain vegetable broth.
Servings: Make about 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Nutritions per serving
286 kcal, protein 9.0 g, fat 20.9 g, carbs 21.3 g, fibre 2.3 g
1 kg pumpkin (such as Crown or butternut), peeled and cut into 3 cm chunks
2 tbsp olive oil or coconut oil
1 large onion, diced
3 cm piece of fresh ginger, grated
3 cloves garlic, crushed
1 tsp ground turmeric
1 tsp ground cumin
750 ml bone broth or vegetable stock
200 ml coconut milk
1/2 tsp ground black pepper
2 tbsp pumpkin seeds, toasted
Salt to taste
Roasted pumpkin, ginger and turmeric soup
A creamy pumpkin soup with fresh ginger, turmeric and coconut milk. Warming and gently anti-inflammatory.
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