Roasted Pumpkin Soup with Ginger, Coriander and Turmeric


I love to play with spices 🙂 This is my latest soup recipe that i invented just 5 mins ago! Fresh from zuricheats’s kitchen and ready to share with you.

I served this soup with spiced prawns. For the prawns, i used, paprika, kafir limes and black pepper.


Cooking Time: 20 mins – 30 mins to roast the pumpkin

Level: Easy to cook – serves for 4


  • 400gr of pumpkin
  • 1 medium onion
  • 1 garlic clove
  • 1 teaspoon of grated fresh ginger
  • 1 teaspoon of turmeric
  • 1 tablespoon of chopped fresh coriander
  • 1 teaspoon of black pepper & salt
  • 2 and half cups of water
  • 1 tablespoon of olive oil

First roast the pumpkin in the oven about 30 mins at 200C.

Take a deep pan, add onions, garlic, olive oil and roasted pumpkin. Stir it until the onions become pink. While i was cooking all the ingredients  sticked to the pan ( cause i try to use less butter or olive oil) then I added some water. Once the onions and the garlic are smoother, then add the water, lower the heat. Bring it to boil. Taste and if it is ready, add salt, black pepper and turmeric. Turn the heat off.

Place all the ingredients into a food processor and mix until you have a smooth texture.

When serving add some grated ginger and drink it warm 🙂

Bon Appétit!


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