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Turmeric & Ginger Butternut Pumpkin Soup

As the winter chill sets in, there's nothing quite like a hearty, warming stew to keep you cozy. We're excited to share our latest recipe that's perfect for these cooler months: Turmeric & Ginger Butternut Pumpkin Soup. Not only is this dish delicious, but it's also packed with health-boosting ingredients that will nourish your body from the inside out.

turmeric butternut pumpkin soup

Why You'll Love This Stew

This stew is a delightful blend of flavours and textures. The natural sweetness of butternut squash pairs beautifully with the warm, earthy notes of turmeric and the zesty kick of ginger. It's a comforting bowl of goodness that's easy to prepare and even easier to enjoy.

Health Benefits

  • Butternut Squash: Rich in vitamins A and C, this winter squash is great for boosting your immune system. Its high fibre content also aids in digestion and helps you feel fuller for longer.

  • Turmeric: Known for its powerful anti-inflammatory and antioxidant properties, turmeric can help reduce inflammation and support overall health.

  • Ginger: This spicy root is excellent for digestion and has anti-inflammatory effects. It's also known to help fight off colds and flu, making it a perfect addition to your winter diet.


Recipe: Turmeric & Ginger Butternut Pumpkin Soup


  • 1 1/2 tbsps Extra Virgin Olive Oil

  • 3 Garlic (cloves, minced)

  • 1 tbsp Ginger (freshly grated)

  • 1 Yellow Onion (chopped)

  • 5 cups Butternut Pumpkin (peeled, chopped into 1/2-inch pieces)

  • 1 tsp Turmeric (dried)

  • Sea Salt & Black Pepper (to taste)

  • 1 3/4 cups Canned Coconut Milk

  • 4 cups Vegetable Broth, Low Sodium

  • 1 cup Dry Green Lentils (rinsed)

  • 3 cups Baby Spinach


  1. In a large dutch oven, over medium-low heat, melt the olive oil. Then add the garlic, ginger, and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.

  2. Add in the pumpkin and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Bring to a boil over medium-high heat and then reduce the heat, cover and simmer for 20 minutes, until lentils and squash are cooked through.

  3. Transfer about half of the soup to a blender and carefully purée until smooth. Pour back into the pot and stir in the spinach. Cook until the spinach is wilted. Divide into bowls, serve and enjoy!

Download the Recipe Card

Want to keep this delicious recipe handy? Click here to download a printable recipe card that you can stick on your fridge or add to your recipe binder.

Join the Conversation

Have you tried our Turmeric & Ginger Butternut Squash Stew? We'd love to hear what you think! Share your photos and feedback with us on social media using the hashtag #FSDRecipes. Don't forget to tag us @FourSeasonsDietetics!

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