Turmeric Ginger Pumpkin Spice Soup
Turmeric Ginger Pumpkin Spice Soup
YIELD: 1.5-2 Litres
TIME: 1 hour 30 min
Ingredients
1 sugar pumpkin (cut in half, seeds and flesh removed) plus 4 more if using as bowls
1 medium-large butternut squash, peeled, seeded and cubed
1 spanish onion, peeled and diced
2 carrots, peeled and sliced
1 tbsp ground turmeric
1.5 L chicken stock or vegetable stock
1/2 tbsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground Chinese 5-spice
1 can of coconut milk
3 tbsp freshly grated ginger
3-4 tbsp honey (or maple syrup if vegan)
salt to your tasting
Preparation
Step 1:
Preheat oven to 375°F. Cut one sugar pumpkin in half and rub olive oil and salt and place it on baking tray. Add some honey and bake for about 30 minutes or until pumpkin is fork tender. In the mean time clean other sugar pumpkins if using as bowls. Place pumpkin in microwave for 1 minute before cutting. This will make it easier to cut. Cut the top (about 1/4 of pumpkin) with a spoon, scrape the inside of the pumpkin and set aside.
Step 2:
In a stock pot, add 2 tbsp of olive oil and sweat onions and carrots together. Once onions are translucent you can add the turmeric and butternut squash. Cook for another 2 minutes before adding stock. Once butternut squash is almost cooked you can add the other spices, and freshly grated ginger. I’ve added the spices last to preserve the nutrients and flavour. Lastly add the cooked pumpkin flesh, one can of coconut milk and honey. Add salt to desired taste.
Step 3:
Purée soup in a blender on high speed until smooth. If using the bowls, rub bowls and top with a little olive oil and salt and place in oven for about 30 minutes. Take out bowls of oven and ladle soup inside the bowl. Garnish with olive oil and roasted pumpkin seeds and microgreens.
For roasted pumpkin seeds: rince seeds and pat dry. Coat seeds with honey or maple syrup (if vegan), Chinese 5-spice and salt. Place on baking sheet with parchment paper and bake for 25 minutes at 375°F.
