Cozy Pumpkin Turmeric Ginger Soup Recipe for Fall Awaits You!
A warm and comforting pumpkin soup infused with turmeric and ginger, perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups pumpkin puree
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic, grated ginger, and turmeric powder; cook for 1-2 minutes.
- Add pumpkin puree and vegetable broth; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in coconut milk and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve warm, garnished with a sprinkle of turmeric or fresh herbs if desired.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freeze leftovers for a quick meal later.