Pumpkin cream soup is strongly associated with autumn. During its preparation, the aromatic smell of the decoction and the ingredients added to it wafts throughout the house. However, the true power of this dish is revealed only when a bit of turmeric is added to the soup. Oriental spice has been considered a natural medicine for thousands of years. Combined with delicate pumpkin, it creates a delicious dish, but also a real treasure trove of nutritional values. All you need are a few easily available products to prepare a dish that it will warm up the body and bring relief during the autumn equinox.
Turmeric is a spice that comes from Southeast Asia and without which it is difficult to imagine Indian cuisine. Its intense yellow color and spicy, slightly earthy flavor make it able to turn even the simplest dish into something unique. It is not only a matter of aroma, but above all of the strong health-promoting properties of the spice.
Turmeric is one of the most powerful natural remedies anti-inflammatory and antioxidant effects. It helps in the treatment of chronic diseases that often affect elderly people – osteomyositis and rheumatoid arthritis. It delays the aging of the body, also has potential in the treatment of diseases of the nervous system (Alzheimer’s, Parkinson’s) and has anti-cancer properties.
Its main ingredient is curcumin, which warms you from the inside, helps fight infections, supports immunity and relieves cold symptoms. Turmeric also works antiviral and antibacterial. It is not without reason that in many homes in the Middle East and India it is used to prepare an infusion, the so-called , which is a natural cold remedy.
The spice also supports digestion. It stimulates the production of bile, facilitates liver function and helps get rid of the feeling of heaviness after a meal. Thanks to this, cream of pumpkin soup with turmeric not only tastes better, but also improves your well-being. Interestingly, curcumin is better absorbed in the presence of fat and pepper, so it is worth adding a bit of cream, butter or olive oil and a pinch of freshly ground pepper to the dish.
Regularly eating foods with spices can lower too high cholesterol levels, support heart function and improve mood. This is why turmeric is called a “natural antidepressant” – it supports the production of serotonin and dopamine, i.e. happiness hormones.
However, we cannot forget about the main character of the soup, i.e. pumpkin. It is a vegetable that is a source of vitamins A, C, E, dietary fiber and potassium. It also contains beta-carotene, which strengthens immunity and ensures the healthy appearance of the skin. Pumpkin soup with turmeric is an exceptionally healthy combination – it warms, satisfies and supports the body during the infection season.
Nothing improves your mood on a cold day like a bowl of thick, aromatic soup. When you add a bit of turmeric to it, it gains not only a wonderful color, but also a deeper taste and health-promoting properties. I love it when the smell of pumpkin fills the kitchen and turmeric gives it a beautiful aroma. Preparing such a soup does not require much time – it’s a simple way to make a healthy, warming autumn dinner.
Ingredients:
- a kilogram of pumpkin,
- 2 medium carrots,
- 2 tablespoons of butter 82%,
- a teaspoon of olive oil (or oil),
- onion,
- 2 cloves of garlic,
- liter of vegetable broth,
- 150 ml of cream 30%,
- half a teaspoon of salt,
- half a teaspoon of pepper,
- a teaspoon of turmeric.
How to do it:
Cut the pumpkin into quarters. Remove seeds and fibers from each. Cut out the flesh (get rid of the skins) and then cut it into medium-sized cubes.
Peel the carrots, cut them in half lengthwise and then cut each half in half lengthwise. Then cut into slices.
Peel the onion and garlic cloves and chop finely.
Heat the butter and olive oil in a large pot. Fry the onion and garlic until translucent. Add the chopped pumpkin and carrot. Fry the vegetables for 10-15 minutes, stirring frequently. When the pumpkin starts to brown, pour the broth over the ingredients. Season with salt, pepper and turmeric and cook for about 20 minutes until the vegetables are soft.
Remove from the heat and blend with a hand blender until smooth. Temper the cream with warm soup and pour it into the pot to whiten the dish.
Serve cream of pumpkin soup with turmeric warm, e.g. with toast prepared from a baguette.
Source: Terazgotuje.pl, kontakter.pl
