Pumpkin, Turmeric, and Coconut Soup

Turmeric is arguably the most powerful herb on the planet at fighting and potentially reversing disease and is on top of the list as one of the most frequently mentioned medicinal herbs in all of science. It has so many healing properties that currently there are over 10,000 peer-reviewed articles published. With that said, I would like to introduce you to New Orleans One Spice, a blend of turmeric, cumin, cayenne and a pinch of Himalayan mineral salt. Not only is it good for you, it adds a kick to this delicious soup recipe. It  is also great on fish, chicken, potatoes and eggs.


3  TBSP coconut oil

½ pumpkin

2 tsp Greek One Spice

1 whole fresh turmeric, peeled (use a spoon)

2 cm ginger, peeled (use a spoon)

2 peeled garlic cloves

1 small onion

2 tsp New Orleans One Spice

2 cups chicken or vegetable stock

1 TBSP of peanut or almond butter                                      

1 TBSP honey

A pinch of cinnamon & nutmeg

Finish with one tin coconut milk (optional)


Directions. Remove seeds from pumpkin. Rub 1 TBSP coconut oil over pumpkin, season with Greek One Spice.   Roast in 180° oven until soft. (approximately 40 minutes) Cool, remove skin , place in food processor with turmeric, ginger, garlic cloves, and onion. Puree until smooth. In a 2 ½ litre pot, melt 2 TBSP coconut oil on medium heat, add pumpkin puree to pan, season with 2 tsp New Orleans One Spice, cook 10 minutes Add stock, simmer another 10 minutes. Add peanut or almond butter, honey, cinnamon and nutmeg. Simmer another 10 minutes. Gently whisk in coconut milk for a creamier finish. One Spice has many seasonings for pan fried fish including, Greek Original, True Mexico, Fiesta, 12 Mix and Greek Lemon. See onespice.co.nz for more recipes.

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