Description

This creamy turmeric pumpkin and carrot soup is a rich and flavorful dish that combines the natural sweetness of kabocha pumpkin and carrots with the warming spices of fresh turmeric, ginger, and garlic. Enhanced with peanut butter for depth and finished with a silky texture from blending, it’s perfect for a cozy lunch or dinner. Vegan adaptations are easy with simple ingredient swaps, and the soup is deliciously complemented by creamy yogurt or coconut cream and crunchy toppings like roasted nuts or seeds.

Ingredients

Scale

Base Ingredients

2 tbsp ghee or butter (use coconut oil or olive oil for a vegan option)
1 large brown onion, finely chopped
2 cm piece fresh turmeric, finely chopped (or 1 tsp ground turmeric)
4 cm piece fresh ginger, finely chopped
2 large garlic cloves, finely chopped
Large pinch of chili flakes (adjust to taste)

Vegetables and Flavorings

1.2 kg Japanese pumpkin (kabocha squash), peeled and roughly chopped (or butternut pumpkin)
5 large carrots, peeled and roughly chopped
1 tbsp natural peanut butter

Liquids and Seasonings

1 liter vegetable stock
1.5 liters boiling water
Salt and pepper, to taste

Toppings

Plain unsweetened Greek yogurt (or coconut cream for a vegan option)
Fresh herbs (chives, oregano, parsley, or micro shiso)
Crunchy toppings (roasted walnuts, pumpkin seeds, or hazelnuts)

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Instructions

Sauté Aromatics: Heat ghee or butter in a large deep pot over medium heat. Add the finely chopped onion, turmeric, ginger, garlic, and chili flakes. Cook while stirring occasionally until the onions become translucent and the mixture is aromatic, about 5-7 minutes.
Add Vegetables: Add the peeled and roughly chopped pumpkin and carrots to the pot. Sauté the vegetables for 5-10 minutes, stirring occasionally, until they start to soften and develop a slight caramelization, which deepens their flavor.
Stir in Peanut Butter: Add the natural peanut butter to the pot and stir well, combining it evenly with the sautéed vegetables. This will add creaminess and richness to the soup’s flavor.
Add Stock and Water: Pour in the vegetable stock and boiling water, making sure that all the vegetables are submerged. Season with salt and freshly ground black pepper to taste.
Cook: Bring the soup to a gentle simmer uncovered over medium-low heat. Let it cook for about 30 minutes or until the pumpkin and carrots are tender when pierced with a fork.
Blend: Remove the pot from heat and use an immersion blender to carefully blend the soup until completely smooth and creamy. If using a countertop blender, blend the soup in batches, ensuring to vent the lid for steam to escape to avoid splattering.

Notes

For a vegan version, substitute ghee/butter with coconut oil or olive oil, and replace Greek yogurt with coconut cream.
The chili flakes can be adjusted according to your heat preference or omitted for a milder soup.
Fresh turmeric can be substituted with ground turmeric if unavailable, but fresh turmeric gives a brighter flavor.
To enhance texture contrast, sprinkle toasted nuts or seeds just before serving.
This soup freezes well in airtight containers for up to 3 months.
Adjust the thickness by adding more or less boiling water depending on your desired consistency.