Turmeric Pumpkin Soup Recipe

Known for its anti-cancer, inflammation-reducing, immune-enhancing effects, turmeric also has a protective feature against Alzheimer's. Turmeric has been used in traditional cuisines of India, Asia and the Middle East for centuries. Pumpkin soup with turmeric is a practical and healing soup that you can make in a short time with few ingredients. Enjoy your meal!
Ingredients:



Pumpkin (Extracted, Chopped) | 500 Grams |
Carrot (Medium size) | 1 Qty |
Dry Onion (Medium size) | 1 Qty |
Garlic (Small) | 1 Clove |
Butter | 1 Tbsp |
Olive Oil | 1 Tbsp |
Turmeric (Dust) | 1 Tsp (large) |
Flour | 1 Tbsp |
Salt | 1 Tsp |
Grain Black Pepper (Freshly Ground) | 1 Tsp |
Chicken Broth (Or Water) | 4 Cup |
Milk | 1 Half Cup |
Dill | 1 Pinch |
Steps:
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Remove and wash the green skins of the pumpkins and cut them into cubes. Clean and finely chop the carrot and cut into the same sizes.
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Peel the onion and chop it into cubes. Heat the butter and olive oil in a saucepan and sauté the onions until soft. Add the flour and continue frying for a few more minutes.
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Add the zucchini and carrots to the pot and simmer together for 4-5 minutes. Add 4-5 cups of hot chicken stock or drinking water to the roasted vegetables. Cook over medium heat until the vegetables are soft.
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Add turmeric, salt and pepper to the cooked soup. Finally, add the milk, bring it to a boil and remove from the fire.
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Pass the cooked soup through the blender and obtain a smooth consistency. Add finely chopped fresh dill, control the salt and pepper and adjust to your taste and serve hot. Enjoy your meal!
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Note: If you like creamy flavors, you can add 2 spoons of cream to your soup after removing the milk from the heat.