Description
Warm comfort meets bold flavor in this turmeric and ginger spiced pumpkin soup, blending creamy pumpkin with aromatic spices from Indian culinary traditions. Rich, velvety goodness delivers a soul-warming experience you’ll savor to the last delicious spoonful.
Ingredients
Scale
Main Ingredients:
- 2.9 lbs (1.32 kg) pumpkin, skinned, deseeded, and chopped
- 5 large carrots, peeled and chopped
- 3 orange peppers, deseeded and chopped
- 1 large onion, chopped
- 4 cups (960 ml) vegetable stock
- 8 cups (1.9 liters) water
Spices and Aromatics:
- 2 cm (0.79 inches) turmeric (or 3/4 teaspoon powder), finely chopped
- 8 cm (3.15 inches) ginger (or 1 teaspoon dried powder), finely chopped
- 6 garlic cloves, crushed or chopped
- 1/2 teaspoon chili flakes (optional)
Cooking Ingredients:
- 2 tablespoons olive oil
Instructions
- Thoroughly cleanse and prepare all produce by meticulously peeling, chopping pumpkin, carrots, peppers, onion, garlic, ginger, and turmeric into uniform pieces.
- Warm olive oil in a spacious pot over medium heat, introducing onions, garlic, ginger, turmeric, and optional chili flakes. Gently sauté for 2-3 minutes until aromatic and translucent.
- Incorporate chopped carrots, peppers, and pumpkin into the pot, continuing to sauté for 10-12 minutes until vegetables develop a light golden caramelization and become tender.
- Pour vegetable stock and water into the pot, ensuring vegetables are completely submerged. Simmer at low-medium heat for 15-35 minutes, depending on pumpkin chunk size, until vegetables become supremely soft.
- Utilize an immersion blender or standard blender to transform the mixture into a silky-smooth consistency. Season with salt and pepper according to personal preference.
- Enhance the soup’s complexity by garnishing with toasted mushrooms, seeds, a drizzle of coconut cream, or delicate edible flowers.
- Optional flavor boosters include fresh thyme, sage, or a sprinkle of nutritional yeast for depth.
- Store in refrigerator for 5-7 days or freeze up to 3 months in sealed container, ensuring thorough reheating before serving.
Notes
- Elevate the soup’s depth by using fresh, organic turmeric and ginger roots for a more intense, authentic flavor profile.
- Try alternative squash varieties like butternut or kabocha to discover unique taste variations while maintaining the recipe’s core essence.
- Boost nutritional value by incorporating roasted mushrooms, toasted seeds, or a drizzle of coconut cream for added complexity and texture.
- Customize heat levels by adjusting chili flakes or introducing fresh chili, allowing personalization for different spice tolerances.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 8
- Calories: 87 kcal
- Sugar: 9 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg