Are you looking for ways to add some flair and a little ‘je ne sais quoi’ to your Pumpkin Soup this Winter? I’d like to recommend you try adding some Tulsi Turmeric Ginger teabags to your stock! Not only is this a way to up the flavor of your recipe, but you and your loved ones can also benefit from the antioxidant, adaptogenic, stress-relieving and immune-supporting benefits of one of our most popular blends: Tulsi Turmeric Ginger Tea.
You could try this with many Pumpkin Soup recipes, but I’ve adapted one of my favourites by Ayurvedic Consultant, Cook and Health Writer, Nadia Marshall at the Mudita Institute. Obviously, the stronger you like the flavor, the longer you can steep your teabags. Remember, these are all herbal (no caffeine) and all the ingredients are certified organic.
Here it is: Simple Pumpkin Soup + Tulsi Turmeric Ginger Tea Recipe. Enjoy!!
- 2 tablespoons ghee or olive oil
- 1 brown onion, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- Freshly ground pepper
- A handful or two of fresh flat-leaf parsley or coriander, roughly chopped
- 1 small pumpkin or ½ big pumpkin cut into 2-3cm cubes
- 4 – 5 cups boiling water with 5 Tulsi Turmeric Ginger teabags; steep covered for 5 – 10 minutes (or longer!)
Heat the oil in a pan over medium heat. Add the onion and cook until soft and slightly golden then add the ginger and sauté for 20 seconds.
Add the cinnamon and stir, then the pumpkin and stir again briefly. Next, add 4 – 5 cups of the steeped Tulsi Turmeric Ginger Tea (or enough to cover the pumpkins) and salt. Bring to the boil and simmer half covered for approx. 10-15 minutes or until pumpkin is breaking up.
Turn off the heat and, using a stick blender, purée into a smooth mixture. If you’d like it thicker, reduce until the desired result is achieved. If you want it thinner, add a little water. When done, add fresh parsley or coriander, salt and pepper to taste.
OPTIONAL: for a different taste, consider roasting the pumpkin, drizzled in olive oil, in a hot oven for 15-20 minutes. It will give the soup a super delicious ‘roasty’ taste.
Mudita Institute (2008). Warmth: The Cookbook. https://www.muditainstitute.com/books/