Description

This Creamy Turmeric Pumpkin and Carrot Soup is a comforting and nutrient-packed dish that combines the natural sweetness of pumpkin and carrots with the warm, earthy flavors of turmeric, ginger, and a hint of chili. Enhanced with creamy peanut butter and finished with fresh herbs and crunchy toppings, this soup is perfect for a wholesome meal any time of year.

Ingredients

Scale

Base Ingredients

2 tbsp ghee or butter (use coconut oil or olive oil for a vegan option)
1 large brown onion, finely chopped
2 cm piece fresh turmeric, finely chopped (or 1 tsp ground turmeric)
4 cm piece fresh ginger, finely chopped
2 large garlic cloves, finely chopped
Large pinch of chili flakes (adjust to taste)

Vegetables

1.2 kg Japanese pumpkin (kabocha squash), peeled and roughly chopped (or butternut pumpkin)
5 large carrots, peeled and roughly chopped

Additional Flavorings and Liquids

1 tbsp natural peanut butter
1 liter vegetable stock
1.5 liters boiling water
Salt and pepper, to taste

Toppings and Garnishes

Plain unsweetened Greek yogurt (or coconut cream for a vegan option)
Fresh herbs (chives, oregano, parsley, or micro shiso)
Crunchy toppings (roasted walnuts, pumpkin seeds, or hazelnuts)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Aromatics and Sauté: Heat ghee or butter in a large deep pot over medium heat. Add the finely chopped onion, fresh or ground turmeric, ginger, garlic, and chili flakes. Sauté until the onions are translucent and the mixture becomes aromatic, about 5-7 minutes.
Add Vegetables: Add the chopped pumpkin and carrots to the pot. Continue to sauté for 5-10 minutes, stirring occasionally, until the vegetables begin to soften and develop a slight caramelization, which enhances sweetness.
Incorporate Peanut Butter: Stir in the natural peanut butter, mixing well so it combines evenly with the sautéed vegetables, adding a subtle creaminess and depth of flavor.
Add Liquids and Season: Pour in the vegetable stock and boiling water, ensuring all the vegetables are fully submerged. Season with salt and pepper to taste. Stir to combine.
Simmer the Soup: Reduce the heat to medium-low and simmer the soup uncovered for about 30 minutes or until the pumpkin and carrots are very tender and cooked through.
Blend to Creamy Perfection: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot for serving.

Notes

For a vegan version, substitute ghee or butter with coconut oil or olive oil and use coconut cream instead of Greek yogurt for garnish.
The fresh turmeric provides a more vibrant flavor and color, but ground turmeric is a convenient alternative.
Adjust chili flakes according to your preferred spice level, or omit if you prefer no heat.
Use Japanese pumpkin (kabocha squash) for a naturally sweet and creamy texture, but butternut squash is a suitable substitute.
Adding the peanut butter imparts a subtle nuttiness and creaminess without dairy.
Top with fresh herbs and crunchy nuts or seeds to add texture and freshness just before serving.
If you don’t have an immersion blender, use a high-powered countertop blender but be cautious blending hot liquids.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Fusion (inspired by Southeast Asian flavors)