Pumpkin, ginger and turmeric soup recipe
A hearty, nourishing soup that is great for using up odds and ends from the vegetable drawer and peelings for the stock.
Don't be put off by the long cook time – it's mainly the pumpkin roasting in the oven.
Tip: don't bother peeling the ginger so you get the nutrients in the skin, plus it’s undetectable when grated and blitzed. But if you want to peel yours, taking the skin off with a teaspoon works best.
Ingredients
- 1 handful of vegetable offcuts, around 100-150g/3.5-5oz (including onion peel, carrot peels, celery)
- 1 medium pumpkin (or other squash)
- 2 tbsp coconut oil, plus extra for rubbing the pumpkin
- 1 onion, peeled and diced
- 1 large knob of ginger
- 3 pieces of fresh turmeric (or 1 tsp turmeric powder)
- 50 g pumpkin seeds
- 1 tbsp honey
- 2 pinches sea salt flakes (we like Maldon)
- 1 pinch chilli flakes
- 1 handful of vegetable offcuts, around 100-150g/3.5-5oz (including onion peel, carrot peels, celery)
- 1 medium pumpkin (or other squash)
- 2 tbsp coconut oil, plus extra for rubbing the pumpkin
- 1 onion, peeled and diced
- 1 large knob of ginger
- 3 pieces of fresh turmeric (or 1 tsp turmeric powder)
- 1.8 oz pumpkin seeds
- 1 tbsp honey
- 2 pinches sea salt flakes (we like Maldon)
- 1 pinch chilli flakes
- 1 handful of vegetable offcuts, around 100-150g/3.5-5oz (including onion peel, carrot peels, celery)
- 1 medium pumpkin (or other squash)
- 2 tbsp coconut oil, plus extra for rubbing the pumpkin
- 1 onion, peeled and diced
- 1 large knob of ginger
- 3 pieces of fresh turmeric (or 1 tsp turmeric powder)
- 1.8 oz pumpkin seeds
- 1 tbsp honey
- 2 pinches sea salt flakes (we like Maldon)
- 1 pinch chilli flakes
Details
- Cuisine: British
- Recipe Type: Pumpkin
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 110 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- Rub the pumpkin with some oil and place it in the oven and cook for about an hour. When it is soft, take it out and let it cool down enough to be able to handle, then peel off the skin, cut in half and get rid of the seeds. Put the flesh into a food processor.
- To make the stock, place your vegetable offcuts into a stock pot and add about 1 litre/1.7 pints of water. Bring to a boil and cook for about 30 minutes. Switch off the heat and let it stand.
- For the pumpkin seeds, line a tray with some foil or baking parchment. Toss the pumpkin seeds in the honey, then sprinkle over one pinch of Maldon salt.
- Bake in the oven at 180°C/350°F/gas mark 4 for about 10 minutes. Add the chilli flakes for the last three minutes of cooking.
- Meanwhile, melt the coconut oil in a big pan and add the onion and a big pinch of salt. Cook over a medium-low heat until soft and translucent.
- Grate the ginger and turmeric and add them to the onion. Cook for about 5-10 minutes.
- Add the pumpkin flesh and some of the stock to the pan and blitz using a stick blender.
- Serve with the sweet, salty, spicy pumpkin seeds sprinkled over the top.
This recipe is by Olia Hercules and courtesy of Maldon.
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