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–+ servings

Anti-Inflammatory Pumpkin Turmeric Soup

This Anti-Inflammatory Pumpkin Turmeric Soup is creamy, flavorful, and packed with health-boosting ingredients like turmeric and pumpkin puree. Perfect for meal prep or a cozy dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion, chopped omit for low-FODMAP
  • 1 large carrot, chopped
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon paprika powder
  • 3 cups vegetable broth can replace with chicken broth
  • 2 cups pumpkin puree homemade or canned
  • 1 cup canned coconut milk full-fat for creamier texture
  • Salt to taste
  • Pepper to taste

Equipment

  • Stock pot
  • immersion blender
  • Cutting board
  • chef's knife

Method
 

  1. Heat olive oil in a stock pot or Dutch oven over medium heat. Add onions and carrots, then sauté for 5 minutes until softened.
  2. Stir in curry powder, turmeric powder, and paprika. Coat the veggies evenly and let the spices release their aroma.
  3. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 5 minutes to let the flavors meld.
  4. Stir in the pumpkin puree. Cover the pot and simmer for 20 minutes, then remove from heat.
  5. Add the coconut milk, then blend the soup using an immersion blender or transfer to a food processor/blender. Ensure the soup cools before blending.
  6. Heat the pureed soup back in the pot. Season with salt and pepper to taste, and serve warm.

Nutrition

Calories: 200kcalCarbohydrates: 18gProtein: 2.5gFat: 15gSaturated Fat: 8gSodium: 350mgPotassium: 500mgFiber: 2.4gSugar: 4gVitamin A: 12000IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

This soup is excellent for meal prep and can be stored or frozen for future use. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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