Turmeric is a natural anti-inflammatory and antioxidant so this Pumpkin Turmeric Soup using bountiful in-season pumpkins is sure to make you feel better.
In a food processor, place about a third of the roast pumpkin with ½ cup of stock and pulse until smooth. Place the puree into a large pot and repeat twice with the rest of the pumpkin.
Add the rest of the stock, honey, cumin and the mustard (if using) to the pot, and bring to the boil slowly on low heat. Season with salt and pepper to taste.
Serve in bowls or mugs garnished with fennel, sumac and parsley with fresh crusty bread.