Photography, Soup

Pumpkin soup with turmeric

pumpkin soup

Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good.

pumpkin soup

pumpkin soup

 

Ingredients:

– 5 tablespoons unsalted butter

– 3  pumpkins , halved and seeded

– salt and freshly ground pepper

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 1 teaspoon turmeric

– 1/4 teaspoon freshly grated nutmeg

– 8 cups chicken or vegetable stock

pumpkin soup

Directions:

Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes.

Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric  and nutmeg. Cook and stir frequently, for 2 minutes. Set aside.

When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into the pan. Stir in stock, and bring to a boil over medium-high heat; reduce to a simmer, and cook over low heat for 30 minutes. Blend soup using an immersion blender or in batches in a blender. Season with salt and pepper. Serve the soup with pumpkin seeds and cheese. Enjoy!

pumpkin soup

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150 thoughts on “Pumpkin soup with turmeric”

  1. Lovely! Thanks for stopping by More Time at the Table. I just used a fresh pumpkin for both pumpkin chili and then a pot roast with pumpkin and thyme rather than just potatoes. Maybe it’s my October birthday, but I love pumpkin. Yours is just beautiful.

  2. i never had that particular type of pumpkin. i wonder how differ they are to the regular giant deep orange flesh pumpkin that most people carve for halloween.

  3. Your recipe looks amazing, I really need to try it. Did you put on raw pumpkin seeds or did you toast them before? I really like to put pumpkin seeds in a sauce pan and add just a little oil and then toast them because they become crunchy and delicious and also then possess a sort of rustic flavor.

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