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



– 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


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

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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