GOLDEN PUMPKIN & TURMERIC SOUP
Golden Pumpkin & Turmeric Soup is a rich and creamy dish packed with nourishing ingredients. The natural sweetness of pumpkin pairs beautifully with the earthy warmth of turmeric, creating a comforting and immune-boosting meal. Coconut milk adds a silky smooth texture, while garlic enhances the depth of flavour. This soup is loaded with antioxidants and anti-inflammatory properties, making it perfect for a light lunch, an appetiser or a wholesome dinner. Whether enjoyed on a crisp autumn evening or as a refreshing summer meal when served chilled, this vibrant soup is a versatile and flavourful addition to any meal plan.
RECIPE CATEGORY
Soup / Stew, Entrée
SERVING SIZE
1
CUISINE
Mediterranean, South Asian
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Autumn, Winter, Comfort Food, Family Dinner, Thanksgiving, Christmas
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Sodium, Healthy, Quick & Easy
DISH TYPE
Soup / Stew
INGREDIENTS
The following are the ingredients which we need to prepare this golden pumpkin & turmeric soup.
- 100g pumpkin, diced
- ¼ tsp turmeric powder
- 100ml vegetable broth
- 50ml coconut milk
- 1 clove garlic, minced
- Salt and pepper, to taste
FULL NUTRITIONAL INFORMATION (Per Serving)
- Calories: 115 kcal
- Protein: 2g
- Carbohydrates: 13g
- Fats: 6g
- Fibre: 3g
- Sodium: 135mg
PREPARATION
- Sauté The Garlic: Heat a saucepan over medium heat and sauté the minced garlic for 1-2 minutes until fragrant.
- Add Turmeric And Pumpkin: Stir in the turmeric powder and diced pumpkin, cooking for 3 minutes to enhance the flavours.
- Pour In The Broth: Add the vegetable broth and bring the mixture to a gentle simmer. Cook for 10 minutes until the pumpkin is soft.
- Blend The Soup: Use an immersion blender to purée the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending.
- Incorporate The Coconut Milk: Stir in the coconut milk and let the soup warm through for 2 minutes. Season with salt and pepper to taste.
- Serve And Enjoy: Pour into a serving bowl and garnish with fresh coriander, a drizzle of coconut milk or toasted seeds.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
Here are some tips which help you to prepare this golden pumpkin & turmeric soup.
- Creamier Texture: Increase the coconut milk for a silkier consistency.
- Deeper Flavour: Roast the pumpkin before cooking for a richer taste.
- Balanced Acidity: A squeeze of lemon juice can enhance the overall flavour.
- Extra Thickness: Blend in a handful of cooked red lentils for a heartier soup.
- Garnishing Ideas: Sprinkle with toasted pumpkin seeds, crushed nuts or a dash of black pepper.
- Serving Suggestion: Pair with warm sourdough bread or a side of quinoa for a complete meal.
- Spice It Up: Add a pinch of cinnamon, cumin or smoked paprika for a deeper flavour.
VARIATIONS
- Spiced Version: Add a dash of cayenne or ginger for extra warmth.
- Protein Boost: Stir in cooked chickpeas, tofu or white beans for added nutrition.
- Nutty Flavour: Blend in a spoonful of almond or cashew butter for a rich, creamy taste.
- Low-Carb Alternative: Swap pumpkin for roasted cauliflower for a lighter version.
- Extra Veggies: Mix in roasted carrots, sweet potatoes or bell peppers for additional depth.
- Cheesy Twist: Sprinkle nutritional yeast for a dairy-free umami boost.
- Crunchy Topping: Garnish with crispy roasted chickpeas or croutons for texture contrast.
- Chilled Summer Version: Serve cold with a swirl of coconut yoghurt for a refreshing meal.
PREPPING AND STORAGE
- Fridge: Store in an airtight container for up to 3 days. Reheat gently over low heat, stirring occasionally.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat before serving.