1pieceof fresh turmeric or 1/2half teaspoon of dried turmeric (optional)
1/2teaspoon of dry rosemary
1/4teaspoon of nutmeg
1/2teaspoon of dried thyme
salt to taste
650mlof vegetable broth
250mlof milk
pumpkinsesame, or sunflower seeds for garnish (optional)
Instructions
Instructions best ever baked pumpkin and nutmeg soup
In a saucepan pour the oil. Add sliced onion and chopped carrot. Cook over medium-low heat until the onion is tender and begins to become translucent.
Meanwhile, peel and slice fresh turmeric, ginger and garlic. For this recipe I used half of the ginger root that is in the photo that U.S. about 2 cm. If you can’t find fresh turmeric root, you can easily replace it with powdered one or not use it at all. I use it more for the matter of color than of taste because in this dose of soup the turmeric releases only a slight aftertaste.
Add ginger, turmeric and garlic into the onion. Stir and cook over medium heat for another 2 minutes.
At this point add thyme, nutmeg and rosemary and salt. Stir and add the vegetable broth.
Bring to a boil and add previously baked, peeled and roughly chopped pumpkin. Stir well and cook over medium-low heat for about 15 – 20 minutes or until the carrot pieces are tender. Taste and adjust with more salt if necessary.
Now add 250 ml of milk. Bring to a boil and cook for another 3 minutes. Turn off the heat and wait for the soup to cool down slightly.
Now pour the soup into a blender mug or using the immersion blender blend everything until the soup becomes creamy and dense.
Notes
Please add extra time to bake your pumpkin.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.