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Photo of Pumpkin soup with turmeric by Gabriela Lupu at BetterButter

Pumpkin soup with turmeric

Gabriela Lupu
0 minutes
Prep Time
90 minutes
Cook Time
4 People
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Recipe Tags

  • Veg
  • Everyday
  • Soups

Ingredients Serving: 4

  1. 5 tablespoons unsalted butter
  2. 3 pumpkins halved and seeded
  3. salt and freshly ground pepper
  4. 1 medium onion chopped
  5. 3 cloves garlic minced
  6. 1 teaspoon turmeric
  7. 1/4 teaspoon freshly grated nutmeg
  8. 8 cups chicken or vegetable stock


  1. 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
  2. Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric and nutmeg. Cook and stir frequently, for
  3. 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
  4. 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.

Reviews (2)  

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Pranav Shah
Pranav Shah   Dec-02-2015

Dear Gabriela, I tried out your recipe and it came out wonderful! Thank you so much for sharing.

Niyaz Laiq
Niyaz Laiq   Aug-24-2015

This looks delicious! :)

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