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Home > Vitafriendspku > Recipes > Butternut pumpkin and turmeric soup
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Butternut pumpkin and turmeric soup

  • RECIPE MAKES: Serves 4
  • COOK TIME: Prep: 15min cook: 40min
Step 1

Heat oil in a large pot over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 min.  


Step 2


Meanwhile, combine the stock powder with  water, stirring to dissolve. 

Step 3

Add pumpkin, carrots, turmeric and 1/2 tsp pepper to the pot; cook, stirring, 1 minute. Add stock, bring to a boil, then reduce heat and simmer until vegetables are very tender, 20 to 25 mins. 

Step 4

Using a stick mixer (or standard blender, working in batches) purée the soup.  

Serve with a swirl of coconut milk (2 tsp per serve).  

Step 5

Serve with a swirl of coconut milk (2 tsp per serve).  


Stick mixer, large mixing jug  

Refer to labels for allergen and other product information. 

  • 2 tbsp oil 
  • 1 large onion, roughly chopped 
  • 1 tbsp vegetable stock powder 
  • 1.5 L boiling water 
  • 1 medium butternut pumpkin, peeled, deseeded and chopped into 2cm cubes  
  • 2 medium carrots, peeled and ends removed, roughly chopped 
  • 2 tsp turmeric 
  • 1/2 tsp black pepper 
  • 2 tbsp lite coconut milk (optional)