Pumpkin Turmeric Soup

This “Pumpkin Turmeric Soup” is something utterly delicious and perfect for those cold winter nights!

If you scroll internet these days, almost every single thing will have this wonder root, “Turmeric”. From Turmeric lattes to juices to golden milk to smoothies, you will find this trend going very strong. I am yet to join that Turmeric Milk bandwagon, but I thought why not create a recipe using this ingredient, and it is how this Pumpkin Turmeric Soup came about. 

Since my childhood I quite disliked milk and when it comes to Turmeric Milk or Golden milk, the fancy word for our Indian “Haldi che doodh” was something I could never stand. The smell of milk would make me gag and believe you me; it was always given to me when I was sick. So when I see the new trend of Golden Milk, all I remember is me poorly, coughing and sniffling. But that doesn’t mean that I don’t yearn for fresh Turmeric! 

I was thinking of using fresh turmeric root in different recipes, and I thought since I can’t have the turmeric milk, why not create a Soup recipe instead. 

This Pumpkin, Turmeric Soup is packed with delicious flavours, it has that dreamy creamy texture, and it is delicious.

Since I was adding fresh Turmeric in this soup, I thought of adding some fresh Asian ingredients and trust me I did justice to it. 

I am posting a Thermomix recipe today, but I will soon post the stovetop recipe.

So this is how you make this beauty!

Ingredients :

• 500g pumpkin skinned, cored and cut in cubes
• 2 cloves of garlic
• 1 inch fresh turmeric root
• 1/2 inch ginger root
• 1 tbsp coriander stalks
• 1 or taste fresh red chilli (optional)
• 1/2 tsp crushed black pepper
• 1/4 tsp nutmeg powder (optional)
• 50g cashewnuts
• 75ml coconut milk
• 700ml water
• 10 ml coconut oil
• Salt to taste
• Sunflower seed for garnishing (optional)

Instructions:

• Add the ginger, turmeric, garlic and chilli in the thermomix bowl and chop for 9 seconds on speed 8.
• Add in the coconut oil and saute for 5 minutes on 105 degrees on reverse speed 2.
• Add in the pumpkin, water and salt, cook on 110 degrees for 15 minutrs on reverse speed 1.5.
• Add in the cashewnuts, cook for 5 minutes on 105 degrees for 5 minutes on reverse speed 2.
• Add in the all the spice powders, coconut milk and adjust salt. Blend the soup for 45 seconds to 1 minute on speed 8.
• Coo for 2 minutes on 100 degrees on speed 1.
• Garnish with coconut cream and pumpkin seeds.
• Serve hot.