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:
For: 6 People
Prep: 5 Min
Cook: 20 Min
| 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.
10 Min
