• David Howell


Updated: Jun 10, 2020

Feeling the winter chills? Here in Toowoomba the temperature's just 1.7 Degrees Centigrade, and a warm, nutritious soup's just the ticket to provide some inner warmth. Here's a great recipe I found online and changed to make it more nutritious & tasty.

Organic Pumpkin Soup Recipe

INGREDIENTS (organic where possible)

  • 1 Kg Carrots, peeled & chopped

  • 1 Medium sized Onion, peeled & chopped

  • 3 Cloves of Garlic, peeled & chopped

  • 3cm Ginger Root, peeled & chopped

  • 1cm Turmeric Root, peeled & chopped (or 1 Metric Teaspoon Turmeric Powder)

  • 2 Metric Cups Beef Stock (we used 1/2 metric cup stock from Nitrate-Free Silverside cooked in slow cooker)

  • 2 Cups Water

  • 2 Tablespoons Olive Oil

  • Garnishings - Sour Cream, Chopped Chives, Cracked Black Pepper


  • On medium setting, heat oil in large saucepan

  • Add onion, garlic, ginger & turmeric

  • Cook on medium/low setting for ~ 10 minutes. Stir mix to cook evenly

  • Add carrots, beef stock & water to saucepan

  • Simmer for 40 minutes

  • Place portions into a blender and blend until mix is almost smooth (use thermomachine if available)

  • Place blended mix back into saucepan & stir on low heat setting until mixture warm

  • Ladle soup into bowls

  • Add sour cream if desired, and garnish with cracked black pepper & chopped chives


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