Winter isn't coming - it's here. This beautiful soup will be sure to warm up your belly and fight off the winter blues.

Pumpkin – high in fibre and potassium, which helps keep your heart healthy! It is also rich in vitamins. 1 cup of diced pumpkin provides 100% of your vitamin A and 20% of your vitamin C requirements.  

Turmeric – has incredible anti-inflammatory properties ideal for reducing joint pain and soothing arthritisCurcumin is the main active ingredient in turmeric. It is a very strong antioxidant and has powerful effects to help reduce inflammation. To maximise its benefits, make sure to combine turmeric with black pepper to help enhance the absorption.  

Ginger – holds powerful anti-inflammatory and antioxidant properties – ideal for supporting joint health and reducing inflammation. Gingerol, the bioactive ingredient in ginger can also help lower the risk of infections and has been shown to reduce symptoms of osteoarthritis.


serves 6 I prep 15 min I cooking 60 min  


  • 3 tablespoons extra virgin olive oil  
  • 1 large brown onion, finely chopped  
  • 2 cloves garlic, finely chopped  
  • 4 cm piece fresh ginger, finely grated  
  • 2 teaspoons grounded turmeric  
  • 1 medium (1.5kg) butternut pumpkin, peeled, seeds removed and cut into 3cm chunks  
  • 2 large carrots, roughly chopped  
  • 1 litre chicken or vegetable stock  
  • 2 cups (500ml) boiling water 
  • ¼ cup natural yoghurt 
  • ½ cup fresh coriander, chopped   
  • salt and cracked pepper  



    1. Preheat the oven to 200°C/180°C fan-forced.  
    2. Toss the pumpkin in 1 tablespoon olive oil and place on prepared baking tray, season with salt and pepper. Place in the oven and cook for 20 - 30 minutes or until tender.  
    3. Meanwhile, heat remaining oil in a large saucepan over medium-high heat.  Add, turmeric, ginger, onion and garlic. Sauté for 3 minutes, stirring often until onion has softened. Add chopped carrots, cook for 5 minutes.  
    4. Add stock, boiling water and roasted pumpkin into the mixture. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until carrot softens. Set aside for 5 minutes to cool slightly. 
    5. Use a stick blender, puree until smooth. Place the soup over medium-low heat to warm through. Serve with a dollop of natural yoghurt and freshly chopped coriander.   

    Nutritional Information  

    per serve  


     1009 kJ  

    Total Fat  


    Saturated Fat  









    483 mg 




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