Golden Turmeric Pumpkin Soup with Fresh Thyme Recipe

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 4 cups pumpkin puree (fresh roasted or canned, unsweetened)
• 3 cups vegetable broth
• 1 cup coconut milk (or dairy-free alternative)
• 1 tablespoon apple cider vinegar or lemon juice
• 1/4 teaspoon sea salt (or to taste)
• Freshly ground black pepper, to taste
• 1 tablespoon fresh thyme leaves (plus extra for garnish)
• Toasted pumpkin seeds (optional, for garnish)

Instructions

1. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes, until translucent.
2. Stir in the garlic, ginger, turmeric, cumin, smoked paprika, and cayenne pepper. Cook for 1–2 minutes, until fragrant.
3. Add the pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Stir in the coconut milk, apple cider vinegar, salt, pepper, and fresh thyme leaves. Simmer for another 5 minutes.
5. Using an immersion blender (or carefully transferring to a blender), puree the soup until smooth and creamy. Adjust seasoning to taste.
6. Serve warm, garnished with fresh thyme leaves and toasted pumpkin seeds.

Nutritional Highlights

• Turmeric: Anti-inflammatory benefits due to curcumin.
• Pumpkin: Rich in beta-carotene, vitamin C, and fiber.
• Coconut Milk: Healthy fats for satiety and brain health.