Hearty Cream of Pumpkin Soup with Turmeric

Instructions

1. In a large stockpot, add pumpkin, celery, onions, and sriracha sea salt and turmeric to veggie broth.
2. Cover, and bring to boil. Reduce heat so that it’s just simmering, and cook for 20-25 minutes, until the pumpkins are crumbly soft.
3. Add butter and flour to a saucepan, bringing up to medium heat while whisking quickly to combine thoroughly. As you’re doing this, very gradually add the milk. It’s really important to be constantly whisking - this is where you can get lumps! You’ll know it’s ready when the sauce is thick enough that you can wipe a straight line off the back of your spoon, and it’s a uniform consistency with no chunky bits.
4. Add sour cream and butter/flour/milk mix to the stockpot, mixing well to combine.
5. Reduce heat to low, and cook for a further 5 minutes to allow all the flavors to get to know each other.
6. Consistency is a big part of this soup - use a hand/stick blender for a minute or two to get perfect, deliciously creamy soup.
7. Ladle into bowls, and if you’re feeling fancy, a small drizzle of olive oil and a dollop of crème fraîche really elevates this dish into something exceptional.