Butternut Squash and Turmeric Soup
4 servings
35 minutes
This pumpkin and turmeric soup is a warm and aromatic dish rooted in Jewish culinary traditions. Its delicate texture combines with the rich, slightly sweet flavor of pumpkin, accented by the spice of turmeric and a hint of black pepper's heat. Historically, such soups were made in the fall and winter months when one seeks warmth and nourishing food. Turmeric not only gives the soup a vibrant golden color but also possesses antioxidant properties. Toasted pumpkin seeds add a crunchy texture, while a splash of coconut milk brings creaminess and an exotic touch. This soup is perfect for both cozy home lunches and festive tables, highlighting the richness of culinary traditions.
1
Heat 2 tablespoons of oil in a deep pot over medium heat. Add the onion and cook covered, stirring occasionally, until soft, about 6–8 minutes.
- Olive oil: 3 teaspoons
- Onion: 1 piece
2
Meanwhile, mix the broth base with 6 cups of boiling water, stirring to dissolve.
- Vegetable broth: 1 tablespoon
3
Add zucchini, carrot, 2 teaspoons of turmeric and 0.5 teaspoon of pepper to the pot and cook, stirring, for 1 minute. Add broth, bring to a boil, then reduce heat and simmer until vegetables are very soft, about 18–22 minutes.
- Zucchini: 200 g
- Carrot: 2 pieces
- Turmeric: 2 teaspoons
- Ground black pepper: 2 teaspoons
- Vegetable broth: 1 tablespoon
4
Meanwhile, preheat the oven to 190 degrees. Mix the pumpkin seeds (about 1/4 cup with the remaining teaspoon of oil, 1/4 teaspoon of turmeric, and 1/4 teaspoon of pepper) and bake until golden brown and crispy, about 9–11 minutes.
- Pumpkin seeds: to taste
- Olive oil: 3 teaspoons
- Turmeric: 2 teaspoons
- Ground black pepper: 2 teaspoons
5
Using an immersion blender (or a standard blender in batches), puree the soup. Sprinkle with toasted seeds and add coconut milk.
- Pumpkin seeds: to taste
- Coconut milk: 2 tablespoons