Ahh yes, the cooler weather has begun to set in. We’re kinda funny creatures aren’t we. Us humans. Every year the same thing happens, yet every year we act like we’re surprised. “Far out it’s getting cold” or “I’m not ready for this cooler weather yet!” – Like guys, we’ve been doing this same old dance for years now, we’ve had months to prepare for this cooler weather; it’s hot then it gets cold. Funny humans. Alas, as soon as the cooler weather starts to set in and it’s like an innate human response to want pumpkin soup. There’s something comforting about kicking back with a bowl of pumpkin soup, some crusty sourdough and The Notebook (soppy chick flick optional but highly encouraged).
If you haven’t already jumped on the turmeric bandwagon it’s about time you do. While India has been using it for thousands of years as a spice and medicinal herb, it only started to boom here in Aus about a year ago, popping up in hip cafes in the form of turmeric lattes. It’s an anti-inflammatory + antioxidant powerhouse due to curcumin, the main active ingredient in turmeric. Make sure you add a decent amount of black pepper to your soup as it helps the absorption of turmeric!
Pumpkin on the other hand, is a great source of carotenoid antioxidants that are anti-inflammatory, keep cancer cells at bay and help to support a healthy immune system. Combining pumpkin and turmeric in this ridiculously cold weather… Smart thinking. Now I know what you’re thinking, Maddi, this is all well and good but; you’ve gone and put apple in a friggen pumpkin soup?! Weird I know, but TRUST ME, it’s good. It’s subtle, and adds a delightful sweetness. Give this pumpkin soup a go and I promise you won’t regret it!