Name: Pumpkin soup with turmeric recipe by Gabriela Lupu at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 5 tablespoons unsalted butter; 3 pumpkins halved and seeded; salt and freshly ground pepper; 1 medium onion chopped; 3 cloves garlic minced; 1 teaspoon turmeric; 1/4 teaspoon freshly grated nutmeg; 8 cups chicken or vegetable stock

Ingredients Serving: 4

5 tablespoons unsalted butter
3 pumpkins halved and seeded
salt and freshly ground pepper
1 medium onion chopped
3 cloves garlic minced
1 teaspoon turmeric
1/4 teaspoon freshly grated nutmeg
8 cups chicken or vegetable stock

Instructions

Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of
Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric and nutmeg. Cook and stir frequently, for
When pumpkin is cool enough to handle, using a spoon, scrape flesh from skin into the pan. Stir in stock, and bring to a boil over medium-high heat; reduce to
Blend soup using an immersion blender or in batches in a blender. Season with salt and pepper. Serve the soup with pumpkin seeds and cheese.

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