A good comfort food, this pumpkin and turmeric soup, is the first autumn recipe of this year. Sweet and spicy it is ideal for the first cold evenings. The pumpkin soup is simply prepared with vegetables, water, and oil, without the addition of cream, eggs, or butter. Therefore, this soup is considered a very light dish, and despite the sugary taste of pumpkin, it is not high in calories and is rich in minerals and vitamins. Also, with the addition of turmeric, we can enjoy a healthy dish perfect for winter, thanks to the properties of this root, which helps to combat all the damage caused by pollution. Ideally, fresh turmeric root should be used for a more pronounced and pungent flavor. Finally, I recommend adding turmeric at the end of cooking to retain its nutrients.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 lb butternut squash (peeled)
- 7 oz potatoes
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 2 tbsp extra virgin olive oil
- 2 tsp turmeric powder
- salt
- chili powder
Tools
- 1 Knife
- 1 Pan
- 1 Immersion Blender
Steps
Clean all the vegetables and wash them under running water. Dry the vegetables with paper towels and cut them into cubes about 3/4 inch in size.
Put the vegetables in a saucepan with 2 tablespoons of oil and the chili powder.
Sauté for a few minutes.
Adjust the salt.
Cover the vegetables with warm water and cook for 30 minutes.
Remove from heat and add the turmeric. Blend with an immersion blender and serve.
Advice
If using fresh turmeric, grate it with a fine grater after peeling. I recommend wearing gloves.
Store in the refrigerator for 2-3 days.
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