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Creamy Pumpkin + Turmeric Soup

Kathrin Klara Salzwedel

German foodie, nature and animal lover, devoted to her dog Mara, cat Louis and her chickens


Instagram: @klaraslife



1 pumpkin

2 cups vegetable broth

1 onion, chopped

1 clove garlic, chopped

2 pieces ginger, chopped

1 tbsp turmeric

Bay leaf

2 tbsp olive oil

Salt and pepper

Oat cream


Wash the pumpkin. Halve and remove the seeds with a spoon. If you like, peel the pumpkin and cut into small pieces. Season the onions, garlic, ginger and turmeric with 2 tbsp olive oil. Add pumpkin and bay leaves. Pour in vegetable broth. Bring to a boil, then let simmer over medium heat for 30 minutes or until the pumpkin is soft. Remove the bay leaf and puree the soup until creamy. Add liquid as needed, according to the consistency. Add salt and pepper. Serve with fried onions, peas, dukkah and oat cream.

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