Description
This nourishing pumpkin soup combines the healing properties of turmeric with aromatic garlic, onions, and fresh basil. The simple preparation allows the natural flavors of the ingredients to shine through, while a finishing drizzle of olive oil adds richness to every bowl.
Ingredients
- 2 lbs pumpkin, peeled and diced
- 4 cloves garlic, chopped
- 1 cup onion, chopped
- 1/2 cup fresh basil or 1/4 cup dairy-free pesto
- 1 tbsp turmeric
- Pink rock or grey sea salt, to taste
- Organic olive oil, to taste
Instructions
1. Peel the pumpkin, remove all seeds, and cut it into 1-inch cubes.
2. Place the diced pumpkin, turmeric, salt, chopped garlic, and onions in a large saucepan. Add just enough cold water to cover the ingredients.
3. Set the heat to high and bring the mixture to a boil.
4. Once boiling, reduce heat to medium-low, cover the pot, and simmer for 15 minutes or until the pumpkin is tender.
5. Turn off the heat and stir in the fresh basil or dairy-free pesto.
6. Carefully transfer the soup to a blender in batches if needed and blend until smooth.
7. Serve hot in bowls, finishing each portion with a drizzle of organic olive oil.
Notes
For a thicker consistency, reduce the amount of water slightly. If using pesto, choose a dairy-free version to keep the soup vegan. This soup pairs beautifully with crusty bread or a simple green salad.