Turmeric + Sweet Basil Pumpkin Soup
In dire need to use some pumpkins outside that I refused to waste, I sliced those babies open, baked the seeds, and used some potatoes, onion, and garlic that on the kitchen table bowl. I’m obsessed with turmeric because of it’s anti-inflammatory properties and add it to many of my dishes, but it really brought out the orange colors in the sweet potato and pumpkin and made it so beautiful. I also used sweet basil, an herb that was used all throughout my childhood on my mother’s side, so it really brought me back and added to the slight sweetness of the pumpkin.
Minimal ingredients and incredibly nutritious.
Enjoy. ❤️
Ingredients:
2 medium pumpkins, peeled, seeded, and diced into 1/2 inch cubes.
1/2 white onion, thinly diced
4-5 thin stalks celery, halved and thinly diced (washed first)
1 medium sweet potato, diced into 1-inch cubes (skin on and washed)
2 tbsps turmeric powder
1 tbsp curry powder
1 tsp black pepper
1 tsp salt
1 tbsp sweet basil
1 can pinto beans (I cooked mine from statch,
Topping options: feta, pumpkin seeds, shredded cheese, chips or crackers (I love Mary’s, Simple MIlls, or Hu’s crackers and love me some Siete chips on any soup). Bread is also great!
Recipe:
Preheat oven to 350*F.
Cut the pumpkin open and remove the seeds. Rinse the pulp off of the seeds in a colander pat them to be semi-dry. Spread the seeds onto a baking sheet. Sprinkle with salt and pepper general and set to the side.
After removing the skin from the pumpkin, put the diced pumpkin cubes, celery, onion, and potatoes into a large stock pot and fill with water to where the covers about 3/4 of the vegetables. Bring water to a boil, then cover and let simmer x 15 minutes, stirring every 5 minutes or so.
After 15 minutes, add the spices to the vegetables and stir in. Cover and let simmer x 15 more minutes, stirring occasionally.
During this last 15 minutes, put the pumpkin seeds into the oven and bake x 12-15 minutes. About 7 minutes in, use a spatula to toss/stir the seeds on the sheet pan.
Drain the beans from the liquid and add to the soup once the last 15 minutes is up. Top with a twist or two of salt and pepper.
Take the seeds out of the oven once lightly brown and serve over the soup. Add shredded cheese or feta and serve hot. The soup can be frozen and re-heated later or kept in the fridge for up to 5 days.
Never waste leftovers if you can make something out of them. :)
Xo,
B