Pumpkin, Turmeric & Ginger Soup

June 2 2016
« SCROLL PHOTOS LEFT TO RIGHT »

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


 

Pumpkin, Turmeric & Ginger Soup  |  Gather & Feast

Pumpkin, Turmeric & Ginger Soup  |  Gather & Feast

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

  1. Place a large deep pot over medium heat, add the ghee and melt.
  2. Add the onion, turmeric, ginger, garlic and chili flakes to the pot with the ghee.
  3. 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. 
  4. Add the peanut butter and mix well.
  5. Add the stock and boiling water, ensuring the pumpkin and carrot are completely covered. If not, add a little more water.
  6. Cook on medium/low heat for 30 minutes.
  7. Once the pumpkin and carrot are soft, blend the soup with a hand held stab mixer until smooth.
  8. 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.

Also on Gather & Feast

Almond, Pistachio & Quinoa Dark Chocolate Bars

May 16 2015
Packed full of nuts, seeds and a generous layer of lush dark chocolate, these bars are the perfect little wholesome sweet treat and are super easy to make.
Read more

Quick & Healthy Christmas Pudding with Cashew Brandy Creme

December 20 2017
NEW and IMPROVED quick and healthy Christmas pudding!
Read more

An Autumn Escape

May 5 2015
There is just something about autumn I especially love. The colourful changing surroundings are a feast for the eyes.
Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple recipes, free resources and more! x  

Read more

 

FREE Recipe eBook!

A collection of over 40 of my favourite recipes packaged together in one easy downloadable FREE eBook.