- 2.9 pound pumpkin skinned deseeded and roughly chopped
- 5 large carrots red or orange peeled and roughly chopped
- 3 orange peppers deseeded and roughly chopped
- 4 cups vegetable stock
- 8 cups water
- 1 large onion chopped
- 2 cm piece of turmeric finely chopped or 3/4 tsp turmeric powder
- 8 cm piece of ginger finely chopped (around 3-3.5 Tbsp fresh or 3/4-1 tsp dried powder)
- 6 garlic cloves crushed/chopped
- 2 tbsp olive oil
- 1½ tsp chilli flakes optional
- Optional toppings edible flowers
- toasted mushrooms
- seeds black sesame or pumpkin seeds
- coconut milk or coconut cream to swirl into the soup
- For best taste, prepare the soup a day ahead to let flavors meld. Store leftovers in an airtight container in the fridge for up to 5-7 days. Freeze cooled portions in containers or freezer bags for up to 3 months. Reheat gently on stovetop or microwave. When blending, be cautious of steam build-up to avoid accidents. Optional toppings like toasted mushrooms, edible flowers, or coconut cream add extra flavor and texture.
