Pumpkin soup is like a warm, comforting hug during winter. This recipe uses the whole Butternut Pumpkin including the skin and seeds to add a toasty, crispy topping. The best addition to a soup! Turmeric has great natural anti-inflammatory properties and carrots have vitamin K and potassium for bone health. Freeze your extra soup in portions to pull out for a quick and easy winter meal.
Don’t throw out your Butternut skins and seeds, toast them to make delicious soup toppings or just a healthy snack.
Pumpkin, Tumeric, and Carrot Soup with Crispy Skins
Yield:
4-6 serves
Prep Time:
10 minutes
Cook Time:
50 minutes
Additional Time:
10 minutes
Total Time:
1 hour 10 minutes
This warming winter soup with crispy skins and seeds is full of flavour and so satisfying. Using the whole vegetable to add texture and a beautiful nutty flavour.
Ingredients
- 1 medium butternut Pumpkin/squash
- 2 small-medium Carrots
- 1 brown Onion
- 1 red Onion
- 1 TBSP Oil
- 1 TBSP Tamari (or soy sauce)
- 1/2 tsp Ground Tumeric
- 2 tsp Sea Salt Flakes
- 1/2 tsp Chilli Flakes
- 1 can Coconut Milk
- 2 cups Water
Instructions
- Dice and saute onions and place in a large pot or saucepan with oil until cooked through - approx 5minutes. Then add the Turmeric and mix to combine.
- While your onion is cooking peel the Butternut as close to the skin as possible so there is very little flesh left on the skin. Place the skin and seeds in a bowl and set them aside.
- Dice the rest of the Butternut into chucks - approx 3-4cm. Add to the pot with the onions.
- Chop the carrot including the skin into 1cm slices and add to the pot.
- Add in water, Tamari, salt, chilli, and coconut milk. Stir to combine.
- Place a lid on top and reduce the temperature to a light simmer - 40minutes.
- Once the pumpkin and carrot are cooked through and soft, remove from the heat and allow to cool slightly.
- Turn your oven on high to 200degrees celsius.
- Blend soup using a stick mixer or blender (ensure the soup is not too hot if you are using a blender or it may burst through the lid). Blend to a smooth soup consistency.
- Place the soup back in your pot to reheat.
- Coat the Butternut skin and seeds in oil and sprinkle with extra salt flakes and chilli flakes. Place on an oven tray and cook until golden and crispy. Watch them carefully as this will only take about 5 minutes. They will crisp up even more as they cool.
- Serve your soup in a bowl and top with crispy skins and seeds. Garnish with edible flowers (i used rosemary flowers) and fresh herbs (thyme or parsley).
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