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Turmeric and Ginger Spiced Pumpkin Soup

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This Turmeric and Ginger Spiced Pumpkin Soup is a warm, flavorful, and nutrient-packed dish that’s perfect for cooler days. It’s vegan-friendly, easy to make, and can be prepared in a variety of ways—whether on the stovetop, slow cooker, or Instant Pot. The combination of pumpkin, carrots, peppers, and the warming spices of turmeric and ginger offers a delicious, immune-boosting meal.

Ingredients

Scale
  • 2.9 lbs pumpkin, skinned, deseeded, and chopped
  • 5 large carrots, peeled and chopped
  • 3 orange peppers, deseeded and chopped
  • 4 cups vegetable stock
  • 8 cups water
  • 1 large onion, chopped
  • 2 cm turmeric (or ¾ tsp powder), finely chopped
  • 8 cm ginger (or ¾–1 tsp dried powder), finely chopped
  • 6 garlic cloves, crushed or chopped
  • 2 tbsp olive oil
  • 1½ tsp chili flakes (optional)

Instructions

  1. Prep the ingredients: Wash, chop, and peel the pumpkin, carrots, and peppers. Chop the onion, garlic, ginger, and turmeric.
  2. Sauté the aromatics: Heat olive oil in a large pot, then add onions, garlic, ginger, turmeric, and chili flakes (if using). Sauté for 2-3 minutes until fragrant.
  3. Add the vegetables: Add carrots, peppers, and pumpkin. Sauté for 10-12 minutes until the vegetables are tender and slightly browned.
  4. Simmer: Add vegetable stock and water, ensuring the veggies are submerged. Simmer for 15-35 minutes (depending on the size of the pumpkin) until the vegetables are soft and tender.
  5. Blend: Use an immersion blender or a regular blender to puree the soup until smooth. Season with salt and pepper to taste.

Optional Toppings:

  • Toasted mushrooms, seeds, coconut cream/milk, or edible flowers.

Tips & Variations:

  • Add fresh thyme or sage for extra flavor, or use nutritional yeast for a cheesy note.
  • You can substitute pumpkin with other squash varieties like butternut or kabocha.
  • For extra heat, increase the chili flakes or add fresh chili.
  • Use fresh turmeric and ginger for a more vibrant flavor.

Storage:

  • Fridge: This soup can be stored in the fridge for 5-7 days.
  • Freezer: Freeze for up to 3 months in an airtight container. Reheat before serving.

Serve this comforting soup with crusty bread, naan, or pita for a complete meal!

Notes

Nutrition

Find it online: https://easyfoodflash.com/turmeric-and-ginger-spiced-pumpkin-soup/