Creamy Pumpkin and Vegetable Soup
Creamy Pumpkin and Vegetable Soup is a true autumn and winter classic, with a silky texture and rich flavor that will be a hit on any table. The natural sweetness of the pumpkin is perfectly balanced by the warming effect of ginger and turmeric, making it the ideal choice for cooler days. This soup is not only healthy and nutritious, but also incredibly easy to make, so it can easily be on the table even on a busy weekday.
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
400
g
Pumpkin
200
g
Carrots
100
g
Celery (stalks)
1
Onion
2
cloves
Garlic
200
ml
Coconut Milk
1
l
Vegetable Broth
2
tbsp
Olive Oil
10
g
Ginger
1
tsp
Turmeric
1
tsp
Salt
0.5
tsp
Black Pepper
2
tbsp
Fresh Parsley
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Chop the pumpkin, carrots, and celery into small pieces. Finely chop the onion and garlic.
2
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until softened.
3
Add the ginger and turmeric, stirring to release their aromas.
4
Add the pumpkin, carrots, and celery to the pot. Pour in the vegetable broth and bring to a boil.
5
Reduce the heat and simmer the soup for 20-25 minutes, or until the vegetables are completely tender.
6
Use an immersion blender to purée the soup until smooth. Stir in the coconut milk until well combined.
7
Season the soup with salt and pepper to taste. Garnish with fresh parsley before serving.
