There’s something magical about a warm bowl of Pumpkin, Turmeric & Ginger Soup that instantly transports you to a cozy autumn afternoon. Imagine the rich aroma of roasted pumpkin mingling with zesty ginger and earthy turmeric, wrapping around you like a favorite blanket while the leaves outside dance in vibrant colors. pair with lentil meatballs.

On chilly days, there’s nothing like snuggling up with this vibrant soup that promises warmth and comfort. It’s perfect for gatherings or just a quiet night in, where each spoonful is an adventure in flavor that’s sure to tickle your taste buds and warm your heart. try with burrata toast.

I still remember the time I served this soup at a family gathering; my picky cousin went back for seconds! serve alongside broccoli casserole.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this lemon cheesecake squares recipe.

• Pumpkin: Choose a small sugar pumpkin for sweetness or use canned puree if you’re short on time.

• Fresh Ginger: Look for firm ginger root; its spiciness elevates the soup’s flavor profile. For more inspiration, check out this creamy vegetable soup recipe.

• Turmeric Powder: This golden spice not only adds color but also offers great health benefits.

• Vegetable Broth: Opt for low-sodium vegetable broth to control salt levels while enhancing flavor.

• Coconut Milk: Use full-fat coconut milk for creaminess; light coconut milk works too if you prefer it less rich.

• Onion: Sweet onions add depth to the soup; sauté them until they are translucent for the best flavor.

• Garlic: Fresh garlic cloves bring an aromatic kick; minced garlic works wonders here.

• Olive Oil: Use high-quality olive oil for sautéing; it enhances the overall taste of your soup.

• Salt and Pepper: Season generously to bring out all those lovely flavors in the soup.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by peeling and chopping your pumpkin into cubes. Don’t forget to mince the garlic and ginger—your kitchen will smell amazing!

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about five minutes. The sweet scent will fill your kitchen.

Add Pumpkin and Spices: Toss in the cubed pumpkin along with turmeric and ginger. Stir well to coat everything evenly, allowing those spices to bloom for about two minutes.

Pour in Broth: Carefully add vegetable broth to your pot and bring everything to a simmer. Let it cook until the pumpkin is tender, roughly 15-20 minutes. You’ll know it’s ready when you can easily pierce it with a fork.

Blend Until Smooth: Once done cooking, use an immersion blender right in the pot or transfer everything carefully to a blender. Blend until smooth, then return to heat.

Add Coconut Milk: Stir in coconut milk for creaminess and let the soup heat through on low for another five minutes. Taste and adjust seasoning as needed—don’t be shy!

Now ladle that beautiful Pumpkin, Turmeric & Ginger Soup into bowls—garnish with fresh herbs if you’re feeling fancy—and get ready to dig in! Enjoy every creamy bite as it warms not just your stomach but also your soul! accompany with citrus chicken.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add pumpkin, turmeric, and ginger. Simmer everything together for about 20 minutes to meld the flavors perfectly.

Add Your Touch

Feel free to swap in sweet potatoes for a different sweetness or add coconut milk for creaminess. A sprinkle of chili flakes can spice things up too!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove over medium heat, stirring occasionally.

Cooking this soup has become a family favorite. One chilly evening, my friends were amazed at how delicious it was, and now they ask for it at every gathering!

FAQ

Can I use canned pumpkin for this soup?

Definitely! Canned pumpkin is convenient and still delicious in this recipe.

How can I make this soup spicier?

Add more ginger or sprinkle some cayenne pepper during cooking for extra heat.

Is this soup vegan-friendly?

Yes! All ingredients are plant-based, making it perfect for vegans and vegetarians alike.

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Pumpkin, Turmeric & Ginger Soup

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Warm up this autumn with a delightful bowl of Pumpkin, Turmeric & Ginger Soup. This nourishing recipe combines the natural sweetness of pumpkin with zesty ginger and earthy turmeric, creating a comforting dish that’s perfect for chilly evenings. Easy to prepare and bursting with flavor, it’s ideal for family gatherings or a cozy night in.

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Ingredients

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• 2 cups pumpkin (peeled and cubed)
• 1 cup vegetable broth (low-sodium)
• 1 cup coconut milk (full-fat)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tsp fresh ginger (minced)
• 1 tsp turmeric powder
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare your ingredients by peeling and cubing the pumpkin, and mincing the garlic and ginger.
2. In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent, about 5 minutes.
3. Add the cubed pumpkin, turmeric, and ginger to the pot. Stir well to combine, allowing spices to bloom for about 2 minutes.
4. Pour in the vegetable broth and bring to a simmer. Cook until the pumpkin is tender, approximately 15-20 minutes.
5. Blend the soup using an immersion blender until smooth or transfer to a standard blender.
6. Return the blended soup to low heat and stir in coconut milk; let it warm through for another 5 minutes. Adjust seasoning as needed before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Cooking
• Cuisine: Autumn

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 220
• Sugar: 5g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 10g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg