Turmeric & Pumpkin Soup

Want a hearty soup brimming with nutrients and the healing powers of turmeric? Then look no further than this winter warmer!

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Turmeric & Pumpkin Soup

Serves 4-6

Prep time: 15 minutes

Cooking time: 25 minutes


1 tbsp olive oil
1 leek, white part only, washed and finely sliced
4 celery stalks, roughly chopped
4 cloves of garlic, finely sliced
1/2 cup sage leaves, finely sliced
800g butternut pumpkin, peeled and roughly chopped into 5cm dice
1.5L homemade chicken stock, (a low sodium store-bought organic stock is also fine)
4 bay leaves
1 Tbsp turmeric
1 tsp freshly grated nutmeg
Salt & pepper
Olive oil
Toasted pumpkin seeds, to serve


1. Heat the oil in a large, heavy-based pot on a medium-high heat.
2. Add the leek, celery, garlic and sage. Cook, stirring constantly for 4-5 mins until translucent and fragrant.
3. Add the pumpkin, cooking for a further 5 minutes until slightly softened.
4. Pour in the stock, bay, turmeric and nutmeg and stir well to combine. Bring to a boil, then cover and simmer for 25 mins, until the pumpkin is soft and mushy.
5. Remove from heat and use a stick blender to purée until super smooth.
6. Season well with salt and pepper then serve with a drizzle of olive oil and a sprinkle of pumpkin seeds.

IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.