A good comfort food, this pumpkin and turmeric soup, is the first fall 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 sweet taste of the pumpkin, it is low in calories and rich in minerals and vitamins. Plus, with the addition of turmeric, we can enjoy a healthy dish perfect for winter, thanks to the properties of this root, which helps combat all the damage caused by pollution. Ideally, fresh turmeric root should be used for a stronger and more pungent flavor. Finally, I recommend adding the turmeric at the end of cooking to maintain its nutritional properties.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs butternut squash (peeled)
- 7 oz potatoes
- 1 stalk celery
- 1 carrot
- 1/2 onion
- 2 tbsps extra virgin olive oil
- 2 tsps ground turmeric
- salt
- ground chili pepper
Tools
- 1 Knife
- 1 Saucepan
- 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 of about 3/4 inch.
Place the vegetables in a saucepan with 2 tablespoons of oil and the chili pepper.
Let them sauté for a few minutes.
Season with 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.
Tips
If using fresh turmeric, grate it with a fine grater after peeling. I recommend wearing a pair of gloves.
It keeps in the fridge for 2-3 days.
Pumpkin Recipes
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