Turmeric soup, on autumn evenings, when the temperature begins to drop more and more, there is nothing better than a good hot soup. A comfort food that warms up and allows us to enjoy the flavors of our garden: today we prepare an inviting turmeric soup, with an extra touch given by a sprinkling of turmeric, a precious spice that is beneficial to the body.
It will be enough time to cook some pumpkin that our garden has generously given us and voilà, we are ready for a delicious, warm and inviting soup. Turmeric not only adds taste and nutritional properties, but also gives a touch of color, strengthening the orange of the pumpkin and giving the dish a sunny aspect.
Pumpkin lends itself perfectly to hot soup, with its consistency in fact this vegetable is able to give creaminess to the velvety, the delicate flavor and sweet not tired.
Preparation time: 30 minutes
Seasonality: autumn recipes
Dish: vegetarian first course, vegetarian soup
Ingredients for 4 people:
600 g of pumpkin pulp
1 tablespoon of turmeric
extra virgin olive oil
Amount per serving
% Daily Value*
Total Fat 29.5g 38%, Saturated Fat 4.6g 23%, Cholesterol 0mg 0%, Sodium 260mg 11%, Total Carbohydrate 44.8g 16%, Dietary Fiber 4.7g 17%, Total Sugars 9.1g, Protein 7.3g, Vitamin D 0mcg 0%, Calcium 143mg 11%, Iron 8mg 43%, Potassium 2258mg 48%
Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to prepare the pumpkin and turmeric soup
To prepare this soup, we start by cleaning the pumpkin. After peeling it, cut the pulp of the vegetable into small pieces. In a saucepan, brown the thinly sliced onion, add the pumpkin pulp, brown for a couple of minutes and then add the hot vegetable broth to cover.
Continue cooking for about 20 minutes, until the pumpkin pulp is tender, adding hot vegetable broth when necessary. Once cooked, blend with an immersion mixer to obtain a smooth and homogeneous cream.
Add the turmeric, mix well and finally season with a drizzle of raw extra virgin olive oil. The recipe for the creamy soup is finished, and serve the soup very hot.
Since the recipe is very simple, the quality of the soup depends a lot on the flavor of the vegetable, the advice is to choose a variety of pumpkin that is not very watery, very tasty and sweet.
Variants to the recipe
The recipe for the pumpkin and turmeric soup can be varied in different ways, since the pumpkin goes very well with different flavors, here are some ideas that can serve as inspiration to vary the preparation in new combinations.
- Almonds. Try adding sliced almonds to the finished dish, to give a greater crunchiness, they are an excellent alternative to the classic croutons that are often put in soups.
- Chili. A touch of chilli instead of turmeric will give spiciness to the soup.
- Rosemary. Add plenty of finely chopped fresh rosemary, the combination with pumpkin is guaranteed.
- Amaretti biscuits. For a gourmet soup garnished with crumbled macaroons, these sweet cookies are a classic pairing with pumpkin.
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