Description
This Creamy Turmeric Pumpkin and Carrot Soup is a comforting and vibrant dish perfect for cool days. Combining the earthy sweetness of Japanese pumpkin and carrots with the warm, aromatic flavors of fresh turmeric, ginger, and a hint of chili, this soup is enhanced by a touch of peanut butter for richness and served with creamy Greek yogurt or coconut cream and crunchy nut toppings. It’s a wholesome, nutrient-packed recipe that’s easy to prepare on the stovetop and perfect as a hearty starter or light main meal.
Ingredients
Scale
Soup Base
- 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)
Main 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
To Serve
- 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 ghee or butter in a large deep pot over medium heat. Add the chopped onion, fresh turmeric, ginger, garlic, and chili flakes. Cook while stirring occasionally until the onions are translucent and the mixture is fragrant, about 5-7 minutes.
- Cook Vegetables: Add the chopped pumpkin and carrots to the pot. Continue sautéing for 5-10 minutes, stirring often until the vegetables start to soften and develop some caramelized edges.
- Add Peanut Butter: Stir in the natural peanut butter thoroughly, allowing it to melt and combine evenly with the vegetables, adding richness and depth to the soup base.
- Add Liquids and Season: Pour in the vegetable stock and boiling water, making sure all the vegetables are submerged. Season generously with salt and pepper according to taste.
- Simmer: Bring the mixture to a simmer, then reduce the heat to medium-low and cook uncovered for about 30 minutes, until all the vegetables are tender enough to be easily pierced with a fork.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot for reheating if necessary.
Notes
- For a vegan version, substitute ghee or butter with coconut or olive oil, and use coconut cream instead of Greek yogurt as a topping.
- Adjust chili flakes according to your heat preference.
- Fresh turmeric gives a brighter flavor than ground turmeric, but both work well.
- Roast your own nuts or seeds for the crunchy toppings to enhance their flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
