This week’s new recipe is a deliciously smooth Pumpkin Turmeric & Ginger Soup. It’s one of my favourite soup recipes at the moment (especially now that we’ve just hit winter here in Australia), and has a few ‘secret’ ingredients that make it stand out.
I feel as though everyone has their own little secret ingredient for the perfect homemade pumpkin soup. For me, I love to add a tablespoon of natural peanut butter, to bring out the nuttiness of the pumpkin. I also like to sautee the vegetables and spices in a couple of tablespoons of ghee, before adding the stock and water. It gives a lovely flavour to the soup and compliments the earthy fresh ginger and turmeric. YUM!
Do you have a ‘secret’ homemade soup ingredient?
Enjoy!
Props I used in this post:
Serving Plates: Provincial Home Living
Ingredients Bowl: Marmoset Found
Napkin: MUJI
Ingredients
RSF, VEG 
1 hr 
8 - 2 tbs ghee (coconut oil for vegan option)
- 1 large brown onion
- 2cm piece fresh turmeric, finely chopped
- 4cm piece fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
- ¼ tsp chili flakes
- 1.2 kilos jap pumpkin, peeled & roughly chopped
- 5 large carrots, peeled & roughly chopped
- 1 tbs peanut butter
- 1 litre vegetable stock
- 2 litres boiling water
Method
- Place a large deep pot over medium heat, add the ghee and melt.
- Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
- Next add the chopped carrot and pumpkin into the pot with the onion mixture, and saute for 5-10 minutes until the pumpkin and carrots begin to soften and caramelise on the edges.
- Add the peanut butter and mix well.
- Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
- Cook on medium/low heat for 30 minutes.
- Once the pumpkin and carrot are soft, blend the soup with a hand held stab mixer until smooth.
- Serve with roasted pepitas or simply on it’s own. Delicious!
Free Resources
Click on the links below to print or save this recipe to your device.
