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Anti-inflammatory pumpkin, ginger and turmeric soup

Pumpkin ginger turmeric chili soup

This is my to-go soup for the winter months, when colds and sore throats become a sad reality. Rich in soothing properties, it usually manages to help me decongest a runny nose and support my system when I am run down.

I find it perfect after a yoga class too, to add on to the detoxifying power of yoga. Here is a quick reminder of the healing properties of the herbs and spices presents in the soup.

Turmeric. Anti-inflammatory

Pumpkin. Anti-oxidants

Chili. Decongestant, anti-imflammatory

Garlic. Antibacterial

Ginger. Detoxifying, anti-imflammatory

Extra-virgin olive oil. Anti-inflammatory, anti-oxidants

Pumpkin seeds. Nutrients dense, vegetable proteins.

Looking for more healing foods for the winter? Head over to my blog to check out my latest post  ” Chili, garlic & ginger kale” and subscribe to receive my next article on how to support your immune system during the winter.

How to make this antiinflammatory pumpkin, ginger and turmeric soup

  • A chunk of pumpkin
  • 1 brown onion
  • 2-3 garlic cloves
  • a small piece of ginger
  • a dash of turmeric
  • a dash of cumin
  • half of Kalo stock (organic)
  • A sprinkle of extra-virgin olive oil;
  • Pumpkin seeds ( optional)
  • Some fresh mild chili for decoration (optional)
  • Remove the skin of the pumpkin and onion, wash, cut in big chunks and place in a pot with some water the stock cube, the garlic, ginger & cumin.
  • Bring it to boil, then let it simmer. ;After 15 min add the turmeric, when ready, blend and serve in a plate with a sprinkle of olive oil.
  • Add a little mild chili at the end, after you have tasted the soup, to make sure that it’s not too hot already. Add some pumpkin seeds and enjoy


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