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Hearty Cream of Pumpkin Soup with Turmeric

by Gustus Vitae

Yield: 4 Piping hot bowls.

Time Estimate: 45 mins, including 30 minutes cooking.

Storage Notes: Enjoy immediately. Can be refrigerated and reserved for up to 2 days.

Difficulty: Easy.

While picking up some stuff at our local CVS we spotted winter's evil harbinger - flu shots being promoted nearly everywhere we looked. We haven't gone under the needle yet, be we are being extra careful with about germs and making an effort to eat healthy to stave off the sniffles. Here's one of our favorite fall recipes, and a great way to reuse some pumpkin flesh after carving - a hearty cream of pumpkin soup, pumped up with a heaping of antioxidant super-food turmeric. Time to get cozy!

Ingredients:

  • 3 Cups diced pumpkin flesh
  • 3 Tbs Sriracha Sea Salt
  • 2 1/2 Tbs Turmeric
  • 1 Cup diced celery
  • 2 /12 Cups whole milk
  • 1/2 Cup sour cream
  • 1/2 Cup unsalted butter
  • 2 Cans low sodium vegetable broth
  • 1/3 Cup flower (Wondra is best, all-purpose is just fine too)
  • 1/2 Cup sour cream
  • 1/2 Cups chopped white onion
  • 1 Cup chopped carrots
  • 1 Cup chopped celery
  • Bonus Points: a dollop of crème fraîche, a pinch of baby greens, some good quality extra virgin olive oil, or a few roasted and chopped hazelnuts really make this dish exceptional.

Directions:

  • In a large stockpot, add pumpkin, celery, onions, and sriracha sea salt and turmeric to veggie broth.
  • Cover, and bring to boil. Reduce heat so that it’s just simmering, and cook for 20-25 minutes, until the pumpkins are crumbly soft.
  • Add butter and flour to a saucepan, bringing up to medium heat while whisking quickly to combine thoroughly. As you’re doing this, very gradually add the milk. It’s really important to be constantly whisking - this is where you can get lumps! You’ll know it’s ready when the sauce is thick enough that you can wipe a straight line off the back of your spoon, and it’s a uniform consistency with no chunky bits.
  • Add sour cream and butter/flour/milk mix to the stockpot, mixing well to combine.
  • Reduce heat to low, and cook for a further 5 minutes to allow all the flavors to get to know each other.
  • Consistency is a big part of this soup - use a hand/stick blender for a minute or two to get perfect, deliciously creamy soup.
  • Ladle into bowls, and if you’re feeling fancy, a small drizzle of olive oil and a dollop of crème fraîche really elevates this dish into something exceptional. Enjoy!
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