Ingredients:

• Pumpkin of any kind. I love butternut squash

• Garlic - a few cloves

• Ginger - a little piece, maybe an inch or two

• Good fat - EVOO, butter or ghee

• High speed blender

• Additional spices - turmeric, black pepper

• Celtic salt

Directions

• Roast whole pumpkin of any kind in the oven at 400 degrees F. I turn it over once midway.

  When can easily pierce it with a knife, it is ready. This can be done right before you are ready to make it or even a few days in advance.

• To Peel or Not to Peel? Depends on a pumpkin. Discard skin if it is tough or burned.

  Sometimes if the pumpkin is organic, I leave it on for extra fiber and because it's easier. Also because I am using Vitamix.

• Cut a few cloves of garlic and leave it on a counter for 15 minutes while you are doing the other things.

• I do not peel organic ginger.

  It saves a few minutes.

• Take pumpkin out of the oven and let it cool a little.

• Cut it in half and spoon the seeds out.

• Gently fry some small ginger and garlic pieces in good olive oil (or Ghee) until oil is fragrant.

  Exact amount is up to you, depending on how much heat from ginger and garlicky taste you want. But this is a crucial step. You need this. Garlic and ginger powder will not do it. And putting them raw is not going to yield the same result.

  Turn off as soon as you see it starting to be fragrant and garlic and ginger stopped looking completely raw and your kitchens smells divine.

  Let it cool a little.

• Add 1/2 cup liquid (water or broth) to you high speed blender (Vitamix) so your blender gets going.

  How thick your soup is depends on how much liquid you add added.

• Put everything into the blender - pumpkin, liquid, fragrant oil with ginger and garlic.

• Add a pinch of salt.

• Add a little bit of spices - black pepper and turmeric, maybe cayenne pepper.

• Blend until smooth for two minutes on high.

• Warm it in a saucepan on the stove.

• Serve.

• In the bowl, garnish with pumpkin seeds on top (or hemp, or basil) to up your nutrition game and make it look stunning.

  I like pumpkin seeds for extra magnesium action, hemp for added fiber and protein, or basil seeds - my new best friend.

  Those seeds are off the chart with iron, fiber, and omega 3.

• Small pinch of coarse Celtic salt on top

• You can add your favorite chopped herbs, I think cilantro is the most appropriate here.

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High speed blenders

Vitamix Explorian E310 Blender, Professional-Grade Kitchen Blender for Smoothies, Soups, Juices and More, ...

nutribullet® smartSense Blender Combo, 1400W, 64oz Pitcher, 32oz & 24oz Cups, 5-Speed, Smoothies, Ice and Frozen Fruit, Nut Milk, Soup ...

Zen Basil Seeds | edible basil seeds usda organic, kosher, non-gmo, lectin free, gluten free, ...

Lark Ellen Farm Sprouted Organic Pumpkin Seeds – Raw, Unsalted, Air-Dried ...

Other items

Celtic Sea Salt, Fine Ground Mineral Sea Salt, 1 lb Resealable Bag, Unrefined Hydration, Vital Minerals, Family Founded Since 1976 ...

Organic Spice Resource Turmeric Root Powder, 8 oz (226 g)

Any high speed blender will work, I personally use Vitamix for all my recipes.

Benefits

Pumpkin

Is rich in fiber, which supports digestion and steady energy, and it contains beta‑carotene that nourishes your skin, eyes, and immune system. It is naturally low in calories and nutrient‑dense, and its gentle texture makes it easy on the gut.

Garlic

Brings natural antimicrobial and antiviral properties, and it supports immune function while offering allicin, a compound known for its anti‑inflammatory effects. It also adds depth and warmth to the flavor of the dish. This soup needs it because otherwise it will taste too sweet. Cut it into small pieces and leave it on the counter for 15 minutes before you cook it to develop maximum healing power.

Ginger

Helps calm nausea, bloating, and digestive discomfort, and it offers natural anti‑inflammatory benefits while supporting circulation and gentle detox pathways. Its bright, warming flavor balances the sweetness of pumpkin beautifully.

Salt

Adds essential minerals that support hydration, adrenal health, and electrolyte balance—especially helpful in the morning or after fasting. Good, natural salt is like a mineral supplement you do not have to buy, instead of taking a supplement, use this salt in your recipes, There a few good salts but I like Celtic because it has magnesium.

Extra-Virgin Olive Oil/Ghee /Butter

Good fats like extra‑virgin olive oil, butter, or ghee help your body absorb fat‑soluble vitamins such as A, D, E, and K, and they add creaminess and satiety to the recipe. EVOO brings heart‑healthy polyphenols, ghee supports digestion and is often easier to tolerate, and butter adds richness and depth.

Turmeric

Offers natural anti‑inflammatory benefits thanks to curcumin, and it supports joint health, digestion, and immune resilience while adding a warm, earthy depth and golden color.

Black pepper

Enhances the absorption of curcumin from turmeric and supports digestion and metabolism while adding subtle heat and balance.

You should add some black pepper to activate the action of active ingredient in turmeric powder to be more beneficial.

Salt

Celtic salt contains trace minerals that support electrolyte balance, and it enhances flavor without needing large amounts because it is less processed and naturally mineral‑rich. Himalayan sea salt is another great alternative to table salt.

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