Creamy pumpkin & turmeric soup

By Steph Gobbo (Naturopathy & Nutritionist)

This delicious pumpkin soup recipe is gluten free, dairy free, anti-inflammatory, gut healing and immune boosting. The perfect Winter addition!


  • ½ Jap pumpkin diced 
  • ½ Butternut pumpkin diced
  • 1 large sweet potato diced 
  • 1 large brown onion chopped into large chunks 
  • 3 garlic cloves peeled 
  • 1 tin of organic coconut milk 
  • 500ml of organic vegetable stock
  • 2 cups of beef bone broth
  • 1 teaspoon of powdered turmeric
  • 1/2 teaspoon of ground cinnamon 
  • 1/2 teaspoon of ground cumin 
  • 2 teaspoons of freshly grated ginger
  • Pinch or two of dried chilli flakes
  • Salt and pepper to taste 
  • Lime wedges and fresh coriander to serve.


Preheat oven to 180

Place chopped pumpkin, sweet potato, onion and garlic onto a baking tray and drizzle with olive oil. Roast for 1/2 an hour until soft.

In a large pot, warm stock, coconut milk and bone broth. Add all herbs and spices and stir. Add in roasted vegetables.

Simmer for 15 minutes. 

Place warm mixture into a large blender or use a stick blender to blitz all the vegetables into a liquid.

Place back into pot and cook for another 10 minutes.

Serve in a bowl with freshly squeezed lime and coriander and enjoy!