Pumpkin soup with ginger and turmeric
Smooth pumpkin soup with fresh ginger and turmeric, no cream, topped with toasted pumpkin seeds. One pot, 45 minutes, vegan.
Ingredients
- About 1.1 kg pumpkin Hokkaido or butternut (900 g peeled and seeded), cut into 3 cm chunks
- 2 tbsp extra virgin olive oil 27 g
- 1 medium onion about 110 g, chopped
- 1 medium carrot about 100 g, sliced
- 2 cloves garlic 6 g, sliced
- 20 g fresh ginger a 4 cm piece, peeled and grated
- 1 tsp ground turmeric 3 g
- 900 ml water or vegetable stock 3 3/4 cups
- 1 tsp fine salt 5 g, less if you use stock
- 1 tbsp lemon juice 15 ml
- Black pepper
- To serve: 30 g pumpkin seeds about 1/4 cup
Instructions
- Warm the olive oil in a large pot over medium heat. Add the onion, carrot and a pinch of salt and cook for 8 minutes, stirring now and then, until the onion is soft.
- Add the garlic, ginger and turmeric and stir for 1 minute, until fragrant. Keep it moving so the turmeric does not catch on the bottom.
- Add the pumpkin, water and the rest of the salt. Bring to the boil, then cover and simmer for about 20 minutes, until the pumpkin and carrot are completely soft.
- Blend until smooth with a stick blender. Add a splash of hot water if you like it thinner.
- Stir in the lemon juice and a few turns of black pepper. Taste and adjust the salt.
- Toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes, until they start to pop. Scatter them over the bowls just before serving.