Hearty Cream of Pumpkin Soup with Turmeric
Recipe
February 24, 2022 by Kelsey J
- Ready Time: 45 mins
- Serves: 4 people
Here's one of our favorite fall recipes, and a great way to reuse some pumpkin flesh after carving - a hearty cream of pumpkin soup, pumped up with a heaping of antioxidant super-food turmeric. Time to get cozy!
Hearty Cream of Pumpkin Soup with Turmeric
Recipe
February 24, 2022 by Kelsey J
- Ready Time: 45 mins
- Serves: 4 people
Hearty Cream of Pumpkin Soup with Turmeric
Ingredients
- 3 cup(s) Pumpkin Flesh, Diced
- 3 tablespoon(s) Sriracha Sea Salt
- 2 1/2 tablespoon(s) Turmeric
- 1 cup(s) Celery, Diced
- 2 1/2 cup(s) Whole Milk
- 1/2 cup(s) Sour Cream
- 1/2 cup(s) Unsalted Butter
- 2 Cans of Low Sodium Veggie Broth
- 1/3 cup(s) Flower
- 1/2 cup(s) Sour Cream
- 1/2 cup(s) White Onion, Chopped
- 1 cup(s) Carrots, Chopped
- 1 cup(s) Celery , Chopped
Instructions
- In a large stockpot, add pumpkin, celery, onions, and sriracha sea salt and turmeric to veggie broth.
- 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.
- 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.
- Add sour cream and butter/flour/milk mix to the stockpot, mixing well to combine.
- Reduce heat to low, and cook for a further 5 minutes to allow all the flavors to get to know each other.
- Consistency is a big part of this soup - use a hand/stick blender for a minute or two to get perfect, deliciously creamy soup.
- 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.