Description
This creamy turmeric pumpkin and carrot soup is a vibrant, nourishing dish perfect for warming up on chilly days. Featuring the natural sweetness of pumpkin and carrots, infused with aromatic turmeric, ginger, and garlic, the soup is enriched with peanut butter for a subtle depth of flavor and velvety texture. Topped with fresh herbs and crunchy nuts or seeds, it makes a deliciously comforting and wholesome meal.
Ingredients
Scale
Base Ingredients
- 2 tbsp ghee or butter (use coconut oil or olive oil for a vegan option)
- 1 large brown onion, finely chopped
- 2 cm piece fresh turmeric, finely chopped (or 1 tsp ground turmeric)
- 4 cm piece fresh ginger, finely chopped
- 2 large garlic cloves, finely chopped
- Large pinch of chili flakes (adjust to taste)
Vegetables
- 1.2 kg Japanese pumpkin (kabocha squash), peeled and roughly chopped (or butternut pumpkin)
- 5 large carrots, peeled and roughly chopped
Additional Ingredients
- 1 tbsp natural peanut butter
- 1 liter vegetable stock
- 1.5 liters boiling water
- Salt and pepper, to taste
Garnishes
- Plain unsweetened Greek yogurt (or coconut cream for a vegan option)
- Fresh herbs (chives, oregano, parsley, or micro shiso)
- Crunchy toppings (roasted walnuts, pumpkin seeds, or hazelnuts)
Instructions
- Sauté Aromatics: Heat the ghee or butter in a large deep pot over medium heat. Add the finely chopped onion, turmeric, ginger, garlic, and chili flakes. Sauté until the onions are translucent and the mixture is aromatic, which usually takes about 5 minutes.
- Add Vegetables: Add the roughly chopped pumpkin and carrots to the pot. Continue sautéing for 5 to 10 minutes until the vegetables begin to soften and caramelize slightly, enhancing their natural sweetness.
- Stir in Peanut Butter: Mix in the natural peanut butter, stirring thoroughly to combine it well with the vegetables, which adds creaminess and a subtle nutty flavor to the soup.
- Add Stock and Water: Pour in the vegetable stock and boiling water, making sure all the vegetables are submerged. Season with salt and pepper to taste.
- Cook: Bring the soup to a simmer over medium-low heat and cook uncovered for 30 minutes, or until the pumpkin and carrots are tender throughout.
- Blend: Use an immersion blender to puree the soup in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return to the pot if needed and adjust seasoning before serving.
- Garnish and Serve: Ladle the soup into bowls and add a dollop of plain unsweetened Greek yogurt or coconut cream for a vegan option. Sprinkle fresh herbs and crunchy toppings like roasted walnuts, pumpkin seeds, or hazelnuts on top for texture and extra flavor.
Notes
- To make this recipe vegan, substitute ghee or butter with coconut oil or olive oil, and use coconut cream instead of Greek yogurt.
- Fresh turmeric gives the best flavor and color, but ground turmeric works well as a substitute.
- If you prefer a thinner soup, add more vegetable stock or boiling water when blending.
- Adjust chili flakes to your taste for a mild to moderately spicy soup.
- Use a sturdy blender and ensure the soup is slightly cooled when blending to avoid splatters and burns.
- This soup can be refrigerated for up to 3 days or frozen for up to 3 months.
