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Butternut pumpkin and turmeric soup
- RECIPE MAKES: Serves 4
- COOK TIME: Prep: 15min cook: 40min
Method
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).
Equipment:
Stick mixer, large mixing jug
Refer to labels for allergen and other product information.
Ingredients
- 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)
Table
