Pumpkin Turmeric soup

by Klaraslife

A pumpkin soup is like a hug; warm, cosy and agreeable. Pumpkin soup belongs to my favorite cream soup. Fast and healthy. Have you ever made a winter picnic? This is just too nice, you cuddle in warm blankets, drink tea or hot chocolate.  A warm soup is excellent for eating.So you get energy and you feel warm from the inside out. With a slice of whole-grain bread you have a saturating meal. This time I gave turmeric in my pumpkin soup and it tasted excellent. I love turmeric. If you do not like the taste, just leave it away. The soup tasted also without very delicious. As topping I have onions and green peas. And sprinkled with dukkah (a spice mixture of nuts).


It is more than a pumpkin soup

Course Soup
Cuisine vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Klaraslife


  • 1 pumpkin
  • 1 onion chopped
  • 1 garlic. chopped
  • Pieces of ginger chopped
  • 1 tbsp of turmeric
  • Bay leaf
  • 2 tbsp olive oil
  • salt and pepper
  • Oat cream


  • Wash the pumpkin. Halve and remove the seeds with a spoon. If you like, peel the pumpkin and cut into small pieces.
  • Season the onions, garlic, ginger and turmeric with 2 tbsp olive oil.
  • Add pumpkin and bay leaves and pour in vegetable broth.
  • Let it boil and simmer over medium heat for 30 minutes or until the pumpkin is soft.
  • Remove the bay leaf and purée the soup creamy, add liquid according to the consistency.
  • Salts and peppers.
  • Serve with fried onions, peas, dukkah and oat cream.

Do you have already try it?

Then leave me a comment or link me on the photo at Instagram with the Hashtag #klaraslife

I’m glad!


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