Description

Pumpkin, Turmeric & Ginger Soup is a cozy, nourishing dish perfect for chilly evenings. This warming soup features the earthy sweetness of fresh pumpkin, the zing of ginger, and the golden warmth of turmeric, creating a delightful blend of flavors that not only comforts but also provides numerous health benefits. Easy to make and beautifully vibrant, this soup is a go-to recipe for fall and winter gatherings.

Ingredients

2 cups fresh pumpkin (cubed or canned)
1 tablespoon olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 teaspoons turmeric powder
4 cups low-sodium vegetable broth
1 cup coconut milk
Salt and pepper to taste

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Instructions

1. Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent, about 5 minutes.

2. Stir in grated ginger and turmeric powder; sauté for an additional 2 minutes until fragrant.

3. Add pumpkin and vegetable broth; bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes or until pumpkin is tender.

4. Blend the soup until smooth using an immersion blender or by transferring to a regular blender.

5. Stir in coconut milk, heat through on low for five minutes, then season with salt and pepper before serving.

Notes

For extra depth of flavor, roast the pumpkin before adding it to the soup. You can also add a pinch of cayenne pepper for some heat. This soup stores well in the fridge for up to 4 days and freezes beautifully for future meals.