Embracing the Warmth of Winter: Nourishing Ginger x Turmeric Sea Moss Pumpkin Soup
As a gentle chill permeates the air, there's no denying that winter has arrived. It's a season that beckons us to slow down, to cozy up in our homes, and to savor the comforting flavours that nature has to offer. And what better way to celebrate this time of year than with a wholesome bowl of ginger + turmeric sea moss pumpkin soup?
Beyond its deliciousness, this soup holds a secret ingredient that elevates its nutritional value: ginger + turmeric sea moss gel. Bursting with vitamins, minerals, and antioxidants, sea moss offers a myriad of health benefits. It supports digestion, boosts immunity, and promotes radiant skin. Combining this powerful superfood with the wholesome goodness of pumpkin creates a truly remarkable dish that nurtures from within.
Preparing this ginger sea moss pumpkin soup is a labor of love, as you chop, sauté, and blend the ingredients together. The aroma that fills your kitchen as the flavors meld and simmer is nothing short of enchanting. It's a moment to cherish, a moment of mindfulness, as you immerse yourself in the creation of something truly nourishing for yourself and your loved ones.
Ginger + Turmeric Sea Moss Pumpkin Soup
Ingredients:
1 medium-sized pumpkin
1 tablespoon olive oil
1 medium onion, diced
2 cloves of garlic, minced
1-inch piece of ginger, grated
2 cups vegetable broth
1 cup coconut milk
1 tablespoon ginger + turmeric sea moss gel
1/2 teaspoon ground all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon chili flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
1. Prepare the pumpkin: Cut the pumpkin in half and remove the seeds and stringy pulp. Peel the skin off the pumpkin and cut it into small cubes.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
3. Add the grated ginger to the pot and cook for another minute, stirring occasionally to prevent burning.
4. Add the cubed pumpkin to the pot and stir well to combine it with the onion, garlic, and ginger mixture.
5. Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the pumpkin becomes tender.
6. Once the pumpkin is cooked, remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. Return the pot to the stove over low heat. Stir in the ginger + turmeric sea moss gel, ground all spice, ground nutmeg, salt, and pepper. Adjust the seasoning according to your taste preferences.
8. Continue to simmer the soup for an additional 5 minutes to allow the flavors to meld together.
9. Remove the pot from the heat and serve the ginger + turmeric sea moss pumpkin soup hot. Garnish with fresh parsley and chili flakes, if desired.
10. Enjoy your delicious and nutritious Ginger + Turmeric Sea Moss Pumpkin Soup!
Love The Sea Moss Gel Co AU ❤️
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