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In a world where culinary options are endless, it’s simple to become enamored with diverse flavors and textures, yet ultimately, food’s fundamental purpose remains to provide sustenance and vitality for our bodies. As fall approaches, this nourishing pumpkin and turmeric soup provides a delectable way to bolster your immune system, helping to safeguard against seasonal illnesses. Comprising a harmonious blend of pumpkin, rich coconut cream, diverse vegetables, and vibrant notes of fresh ginger and turmeric. Elevate this creamy concoction by topping it with a sprinkle of toasted sunflower seeds and a few strips of crispy coconut bacon, harmoniously balancing the soup’s inherent sweetness with a delightful savory depth.
Healing Pumpkin Turmeric Soup [Vegan]
Vital Ingredients for Nourishing Vegan Pumpkin Turmeric Soup:
1 cup roasted pumpkin puree
2 medium-sized onions, finely chopped
3 cloves of garlic, minced
2 medium-sized carrots, peeled and grated
1 large sweet potato, peeled and diced
2 teaspoons turmeric powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Salt to taste
- 4 cups cubed pumpkin
- 1 cup coconut cream
- 1 onion, cubed
- 3 garlic cloves, sliced
- One small piece of fresh ginger, finely chopped.
- 1/2 teaspoon turmeric powder (or 1-inch piece of fresh turmeric, peeled and chopped)
- 1/2 cup fresh coriander leaves
- 2 1/4 cups vegetable broth
- 1 tablespoon olive oil
- Salt
- Black pepper
- Coconut bacon
- Crunchy croutons or tamari-roasted sunflower seeds – a delightful garnish option.
Unlocking the Power of Healing: A Vegan’s Guide to Preparing Pumpkin Turmeric Soup
- In a large saucepan, heat one tablespoon of olive oil over gentle heat, allowing the aromatic trio of garlic, ginger, and onion to simmer together for five minutes, their tender fibers slowly yielding to the warmth without any hint of browning.
- With the addition of peeled, deseeded, and cubed pumpkin to the pan, cook for approximately 8-10 minutes, occasionally stirring, allowing the pumpkin to begin softening and taking on a golden hue. Pouring the vegetable stock into the pan, I season it with a pinch of salt and a few grinds of freshly ground black pepper. Bringing to a rolling boil, allow the mixture to simmer for precisely 10 minutes, ensuring the squash reaches an extremely tender consistency.
- Combine the warmed soup with coconut cream and a pinch of turmeric powder in a blender, blending until the mixture is silky and well combined.
- As a finishing touch, portion the soup into bowls and elevate it with a sprinkle of vibrant fresh coriander leaves, toasted coriander seeds, crunchy croutons, or the savory crunch of coconut bacon.
