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pumpkin + turnip soup with turmeric

When my daughter was home with a cold, I wanted to make something to help her. While there is no such thing as a cure for a cold, this is pretty close— made with antioxidant-rich vegetables and inflammation-fighting turmeric.

Yield 4 servings • Prep Time 10 minutes • Cook Time 25 minutes

2 tbsp olive oil

1 medium butternut squash, peeled, seeded, and diced

3 medium turnips, peeled and diced

1 tsp kosher salt

½ tsp freshly ground black pepper

3 cloves garlic, chopped

1 tbsp chopped fresh oregano

2 tsp chopped fresh thyme 

5 cups low-sodium vegetable stock or chicken stock

1 (15oz) can pumpkin purée

1 tbsp ground turmeric

1. In a large (5½- to 7¼-quart) Dutch oven, heat the olive oil over medium-high heat. Add the squash and turnips and season with salt and pepper.

2. Add the garlic, oregano, thyme, and chicken stock. Bring to a boil, then reduce heat to a simmer, partially cover, and cook for 20 minutes or until the vegetables are tender.

3. Stir in the pumpkin and turmeric. Using an immersion blender, purée until smooth. Taste for seasoning and serve.

TIP For a crunchy topping (and protein boost) add some baked chickpeas!

VARIATION Instead of boiling, roast the vegetables and herbs on a sheet pan. Then add to a pot with stock and blend.

NUTRITION PER SERVING

Calories 192 • Total Fat 8g • Saturated Fat 1g • Cholesterol 0mg • Sodium 596mg • Total Carbohydrate 30g • Dietary Fiber 7g • Sugars 9g • Protein 4g