Okay, there are no two ways about it, it’s officially winter. We don’t care about people telling us that it’s still autumn, or that spring is only a few weeks away: it’s chilly and that’s winter enough for me.
In this article, we’re going to be talking about one of our favorite ways to beat the winter chill: a bowl of amazing soup. Here, we’re going to be focusing on spiced pumpkin soup, featuring our premium authentic Indian turmeric powder.
This soup is an utterly delicious crowd-pleaser that could be ideal for an autumnal family gathering. That plan would work ideally well if you’re serving this soup in a slow cooker! All slow cookers have a keep-warm function, and you could use that setting to keep this enormous pot of deliciousness warm for as long as the gathering goes on.
This soup is a great way for you to ensure that you get a healthy dose of turmeric in your day to day life. Not only is this a great recipe to have after an hour or so of cooking it, but you could also make this ahead and freeze it. In that case, you can have a brilliant little dose of turmeric with just the press of a few buttons on your microwave.
It’s worth making sure that you add a healthy dose of black pepper to this recipe as well. On top of the flavor and health benefits that black pepper already has, it also increases the bioavailability rate of turmeric by up to two hundred percent. On its own, the majority of turmeric that passes into your system will pass out again, having not been wholly absorbed. When eaten or taken with black pepper, the turmeric is absorbed much more readily, allowing you to experience the full benefits of the golden spice.
To get started with this recipe, we’ll have to get the ingredients together:
- Orange bell peppers
- Onion and garlic
- Our authentic Indian turmeric powder
- Olive oil
- Dried chili flakes
- Vegetable stock (homemade or shop-bought).
- Salt and pepper.
As with all of our favorite recipes, this is a one-pot meal. Break out your biggest, best, most trustworthy pot, and let’s get cooking!
Start by mincing the onion and garlic, and add them to the pot with the olive oil. Allow them to heat through and begin to gently sizzle. When they’re sizzling away, add in the turmeric powder and chili flakes. Thoroughly mix them, add a lid on, and keep stirring regularly while the ingredients sweat.
The reason we’re adding those spices in so early is that they need a bloom. This is something which is regularly done with spices which are traditionally more Eastern in origin, as allowing them to gently toast will increase the flavor by a huge amount, and ensure that you reap the full health benefits.
After your onions and garlic have softened, add in the chopped carrot, peppers, and pumpkin. Keep the whole mixture over low heat, stirring regularly, for ten minutes or so. The aim is to properly coat all the vegetables that you’re adding with the onion mix, and allow them to begin to gently caramelize at the edges. As with when you’re making soups with roasted ingredients, this will help to infuse extra flavor with very little effort.
When you’re happy with the developing color of the vegetables, add in your vegetable stock, and top up with boiling water if you need to.
Really, you’re looking for the vegetable pieces to be totally submerged, otherwise, they may not cook properly. In practice, however, you have a little wiggle room. If you like the soup to be especially thick (as we do), then you can reserve some of the boiling water or stock, and not add the full amount in. On the other hand, if you want the soup to be thinner, add some more water.
After adding the desired amount of water to your pot, allow the pot to simmer over low heat for thirty to forty minutes. The liquid will reduce (if you keep the lid off), and the vegetables will become progressively more tender. When the vegetables are at their most tender, you can use an immersion blender to blend the soup until smooth. Alternatively, you could use a countertop blender, but that may be more hassle than it’s worth, and you’d have to do it in batches.
If the thirty to forty minute simmer time is scaring you off a bit, you can reduce it by chopping the vegetables into smaller sizes. The smaller the veg, the shorter the time.
When your soup is smooth, ladle into bowls and serve! If you wanted to top it with something, we would recommend a spoonful of crème fraiche, or perhaps a generous sprinkling of black pepper.
Spiced Pumpkin Soup Ingredients
- 1 large pumpkin - skinned, deseeded, and chopped.
- 5 large carrots - peeled and chopped.
- 3 orange bell peppers - deseeded and chopped.
- 1-liter of vegetable stock.
- 2 liters of boiling water.
- 1 large onion - peeled and chopped.
- 1 heaped tablespoon authentic Indian turmeric powder or a thumb-sized piece of fresh turmeric (chopped)
- Thumb-sized piece of ginger - peeled and minced.
- 6 cloves of garlic - peeled and minced.
- 2 tbsp olive oil.
- 1.5 tsp dried chili flakes.
1. Heat the olive oil, garlic, and onion in a large, deep pot.
2. Once sizzling, add the turmeric, ginger, and chili flakes to bloom for a couple of minutes.
3. Add the chopped carrot, peppers, and pumpkin. Sautee for ten to twelve minutes, or until they begin to color at the edges - this will infuse a lot of flavors.
4. Add in the stock and boiling water. Make sure to fully cover the vegetable pieces.
5. Cook on medium-low heat for thirty to forty minutes. The liquid in the soup will reduce during this time, and the vegetables will become tender.
6. When everything is soft, blend the soup until smooth with an immersion blender, or in batches with a countertop blender.
7. Serve with a generous sprinkling of black pepper.
We used butterfly pea flower, safflower and pepper to sprinkle on top! Check out more of our spices in our shop.
We were inspired by hers truly, Samira Kazan, aka Alphafoodie