Pumpkin, carrots, turmeric, coconut milk, lemon juice, ginger ... When all of these end up together in the soup pot, they turn into a dreamily delicious pumpkin soup. Let the culinary enjoyment begin. This recipe is for an Asian-inspired pumpkin soup, for cooking pros and for everyone who thinks they can't cook ... and of course, it's ideal for Halloween.
What you should know about this pumpkin soup:
Before we get to the recipe, it is essential to know that you are feasting on plenty of antioxidants with pumpkin and carrots. For instance, we have beta-carotene in pumpkin and carrots, a secondary plant substance and precursor to Vitamin A, which supports your eyes and skin. Then there is turmeric to mention. That helps you maintain a happy gut. Lemon provides you with Vitamin C, a well-known immune system pro and the absolute fresh ingredient in this soup. Ginger gives you an energy kick in unpleasant temperatures. And your heart will especially appreciate the all-rounder, garlic.
On to the recipe:
Preparation time 30 minutes
Simple
Cooking time 30 minutes
For 4 people
Ingredient list
- 700 g pumpkin
- 500 g carrots
- 1 large onion
- 2 garlic cloves
- 2 slices of ginger
- 1L organic vegetable broth (this is 2 cubes of organic vegetable broth)
- 500 ml coconut milk
- Juice of one lemon
- A splash of soy sauce
- Colorful pepper mix
- Sea salt
- Turmeric powder
- For frying: peanut oil or coconut oil
- For decorating/refining: cilantro, cream
Preparation
Peel vegetables like the pumpkin, garlic, and onion, clean the carrots, and chop everything into small pieces. Finely chop the garlic cloves and ginger. If necessary, remove the (green) germ of the garlic clove if you do not tolerate garlic very well. Pumpkin seeds contain valuable secondary plant substances. It is best to cook them along with the soup.
Sauté in this order: Briefly sauté the garlic, then the onion and ginger in coconut oil and peanut oil. Then add the pumpkin and carrot pieces and sauté them briefly. Add the vegetable broth, coconut milk, lemon juice, and a splash of soy sauce. Salt and pepper to taste and add turmeric powder. Let simmer for 20 minutes.
Afterward, you can purée everything, or if you prefer chunks, leave the soup as it is. To make it look nice, place some cilantro leaves on top just before serving. If you add a little bit of cream, you will mellow out the flavor.
Bon appétit!
Good to know: Curcuma can be utilized much better by the body if you use turmeric powder with black pepper, known as piperine. When buying turmeric products, ensure that they also contain a portion of piperine. Another tip: Curcuma in micellar form. Curcuma in liquid curcumin concentrate in a micellar structure offers even higher bioavailability.
Pumpkin seed
Obtained from Styrian oil pumpkin
Are you interested in products with curcuma in micellar form? Find out more here.
