This week’s new recipe is a deliciously smooth pumpkin, turmeric, and ginger soup. It’s one of my favourite soup recipes at the moment, especially now that we’ve just entered winter here in Australia, and it has a ‘secret’ ingredient that makes it stand out.
It seems like 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. Additionally, I sauté the vegetables and spices in a couple of tablespoons of ghee before adding the stock and water. This process imparts a lovely flavour to the soup and complements the earthy freshness of the ginger and turmeric. YUM!
Do you have a ‘secret’ homemade soup ingredient?
Enjoy the recipe and let me know if you have any questions.
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Ingredients
Vegetarian, Vegan options, Gluten-free, Egg-free 
20 minutes preparation time + 50 minutes cooking time 
8 Soup
- 2 tablespoons ghee or butter (use coconut oil or olive oil for vegan option)
- 1 large brown onion, finely chopped
- 2cm piece fresh turmeric, finely chopped -OR- 1 teaspoon ground turmeric
- 4cm piece fresh ginger, finely chopped
- 2 large cloves garlic, finely chopped
- Large pinch of chili flakes, adjust to your taste
- 1.2 kilos Japanese pumpkin (kabocha squash), peeled & roughly chopped (or butternut pumpkin)
- 5 large carrots, peeled & roughly chopped
- 1 tablespoon natural peanut butter
- 1 litre vegetable stock
- 1.5 litres boiling water
Toppings
- Plain unsweetened Greek yoghurt
- Fresh herbs such as chives, fresh oregano, parsley or micro shiso
- Something crunchy like roasted walnuts, pumpkin seeds, or hazelnuts
Method
- Heat the ghee or butter in a large deep pot over medium heat.
- Add chopped onion, turmeric, ginger, garlic, and chili flakes. Sauté until onions are translucent and aromatic.
- Add chopped pumpkin and carrots to the pot. Sauté for 5-10 minutes until they begin to soften and caramelise.
- Stir in peanut butter until well combined.
- Pour in vegetable stock and boiling water, ensuring vegetables are submerged. Add salt and pepper to taste.
- Cook uncovered on medium-low heat for 30 minutes or until vegetables are tender.
- Using a hand-held immersion blender, blend the soup until smooth. Alternatively, carefully blend in batches using a countertop blender suitable for soups.
- Adjust seasoning if needed and serve hot.
- Garnish each bowl with a dollop of plain yogurt or coconut cream, fresh herbs, and a sprinkle of crunchy toppings like roasted nuts or seeds.
NOTES
- Use a large deep pot for cooking to accommodate all the ingredients comfortably and prevent spills during blending.
- If fresh turmeric is not available, you can substitute it with 1 teaspoon of ground turmeric.
- The amount of chili flakes can be adjusted according to personal spice preferences. Increase or decrease the quantity based on how spicy you prefer the soup to be.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium heat or in the microwave.
- Customise toppings based on preference. Besides plain yogurt or coconut cream, consider adding a swirl of cream, a sprinkle of fresh herbs like chives, fresh oregano, parsley or micro shiso, and a crunchy element such as roasted nuts or seeds for added texture and flavour.
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