Creamy Pumpkin Soup with Turmeric
A quick, very tasty recipe — even kids love it. The soup is made from very simple ingredients you'll find at any store, and it's perfect for the whole family. Feel free to add your favorite spices to taste.
Cooking method
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Step 1:
Gather everything you need for the pumpkin soup with turmeric. Peel the pumpkin and cut it into cubes. For this recipe, a savory (non-sweet) variety of pumpkin works best.
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Step 2:
Cut the onion into rough pieces.
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Step 3:
Put the onion in a pot with the pumpkin. Add water just to the level of the vegetables — go easy on the water so the soup turns out thick, not thin. Bring to a boil and cook, covered, until tender, stirring occasionally. Once the vegetables are very soft, add a little turmeric and salt to taste.
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Step 4:
Turn off the heat and purée everything with an immersion blender until smooth.
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Step 5:
Now add the cream and butter to the purée. The butter gives the soup a lovely creamy flavor. Blend everything well one more time.
- You can use more or less water to suit your taste. As written, the soup comes out on the thin side; if you like it thicker, cut back on the water a bit. Also keep in mind your particular stove and the pot you cook in.
- For a richer, more aromatic flavor, in step 3 you can replace the water with chicken or meat broth, whichever you prefer.
- If you cook the soup in broth, salt it at the end, about 5 minutes before it's done. Salt it too early and it'll be over-salted; too late and the body of the soup will taste bland.
- The texture also depends on how you cut the vegetables. For this pumpkin soup and other vegetable soups, it's best to cut them small.
- For the butter to lend a delicate flavor and aroma, add it to the soup after it's off the heat. Cut the butter into small pieces, add it, and stir until it melts in. If you add butter to boiling soup and let it cook, you'll lose that creamy taste.
- Taste for salt at the end and adjust if needed. If you like, sprinkle the soup with grated cheese when serving — in the hot soup it'll melt and make the dish even tastier.
- For extra richness and aroma, add chopped fresh herbs and pumpkin seeds; it's delicious that way too.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Pumpkin - 29 kcal/100g
- Turmeric - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
