Butternut soup

Servings: 4  |   Prep time: 10 min |   Cooking time: 30 min

Turmeric is an anti-inflammatory superstar

This soup is nutritious and even more so with the addition of turmeric that has powerful anti-inflammatory and antioxidant properties.


  • 1 onion (chopped)
  • 2 cloves garlic (crushed)
  • 1 teaspoon ginger (minced)
  • 1 teaspoon thyme
  • ½ teaspoon cayenne pepper
  • 1 large butternut (peeled and cubed)
  • 1 tin coconut milk
  • 1 ½ cups vegetable broth (See recipe) or use herbs and water
  • 1 teaspoon turmeric
  • 2 teaspoon nutritional yeast
  • Himalayan Rock Salt and Pepper to taste


  1. Add a teaspoon of coconut oil in a pot and fry onion, garlic, ginger, thyme and cayenne until onion is translucent and soft.
  2. Add turmeric spice and combine.
  3. Add in the coconut milk, vegetable broth and pumpkin cubes and bring to the boil.
  4. Turn down the heat and simmer until the pumpkin is soft and cooked (around 10 – 15 minutes).
  5. Mix in the nutritional yeast.
  6. Remove from the heat and blend in food processor or with a stick blender until smooth.
  7. Add salt and pepper to taste. Garnish with pumpkin seeds (optional).
  8. *Tip: This soup freezes well and makes a nice lunch the next day with whole wheat or sourdough bread.

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