Pumpkin Green Garlic Turmeric Soup … another winner for us at home, soup just like we love. Thick, hearty, bursting with earthy flavours and oh-so-satisfying. If you belong to the hearty, earthy soup club, this is for you.
If however you like broth like soup, thin this one out, add some blanched vegetables, maybe noodles and make it a meal! That’s just the beauty of soup, so easily adaptable, just so simple overall.
This Pumpkin Green Garlic Turmeric Soup is yet another one which includes two favourite winter ingredients, green garlic as well as fresh turmeric root. Green garlic elevates the garlicky flavour beautifully, adding fresh notes to whatever you add it too.
Fresh turmeric root on the other hand is an underlying flavour, yet adds immense health benefits to any dish. We are quite lucky to get fresh turmeric root the year through. So it’s in soups all winter, and in my smoothies the year round.
And how could I forget the humble pumpkin, the base of my soup, the heart of this bowl? The pumpkin or peela kaddu is unique because it takes well to both sweet & savoury dishes. It’s great roasted, or stir fried, and even surprisingly good in this fast tracked ‘lazy’ soup. It’s another vegetable we get the year around, so I’m thinking cold pumpkin soup for summer perhaps?
What is your favourite soup? Mine are currently all vegetarian soups, because I love them. You can always throw in chopped sausages, leftover roasted chicken etc to add more protein to yours!
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Pumpkin Green Garlic Turmeric Soup
Ingredients
- 200 g pumpkin /peela kaddu chopped
- 1 onion chopped
- 5-6 stalks green garlic chopped
- 5-6 cloves garlic chopped
- 1/2" piece fresh turmeric chopped
- 1 tsp brown sugar
- 1 tbsp ghee or evoo/coconut oil
- 1 tsp adobo chili sauce
- 1 cup vegetable stock
- Salt to taste
- 250 ml coconut milk
- 1/2 - 1 large fresh red chili
- Juice of 1 lime
Instructions
- Heat ghee. Add pumpkin and Saute on high until beginning to caramelise. Add both garlic, onion, turmeric and sugar
- Cook.on high, stirring often until.pumpkin softens.
- Add stock, salt, chili sauce and simmer covered for 15-20 minutes. Puree and return to pan.
- Add slit large red chili, coconut milk and juice of lime. Taste and adjust seasoning and consistency if required.
- Drizzle over evoo. Garnish with crisp lotus stem chips and fresh herbs etc.