Pumpkin, Turmeric & Ginger Soup

A velvety pumpkin, turmeric and ginger soup, this is pure comfort in a bowl.

Ideal for crisp Australian autumn days, it brings an extra layer of warmth, spice and depth to your seasonal meals.

Soup

• 2 tablespoons of butter
• 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 pumpkin, peeled & roughly chopped
• 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

1. Heat the butter in a large deep pot over medium heat.
2. Add chopped onion, turmeric, ginger, garlic, and chili flakes. Sauté until onions are translucent and aromatic.
3. Add chopped pumpkin and carrots to the pot. Sauté for 5-10 minutes until they begin to soften and caramelise.
4. Stir in peanut butter until well combined.
5. Pour in vegetable stock and boiling water, ensuring vegetables are submerged. Add salt and pepper to taste.
6. Cook uncovered on medium-low heat for 30 minutes or until vegetables are tender.
7. Using a hand-held immersion blender, blend the soup until smooth. Alternatively, carefully blend in batches using a countertop blender suitable for soups.
8. Adjust seasoning if needed and serve hot.
9. 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.
   
   

Enjoy!