Velvety pumpkin soup with turmeric and pomegranate (VEGAN)

With the fall season underway, my kitchen wears warm colors and smells of spices everywhere. It starts for me the season of velvety soups and spiced infusions of ginger and cinnamon. Today I will bring some color to your table with a special recipe that embraces the taste of pumpkin, turmeric and pomegranate. Ideal in the chilly days, it is a must do to celebrate the season.

Pumpkin soup 1

Pumpkin soup 1


  • 400 gr pumpkin

  • 1 large red onion

  • 4 carrots

  • 1 large potato

  • 1 apple

  • 2 garlic cloves

  • 1 tbsp turmeric

  • 1 tsp ginger

  • coriander

  • salt

  • 50 ml pomegranate juice

  • water

  • pomegranate, to garnish

  • olive oil

Pumpkin soup 3

Pumpkin soup 3


  • First thing, make pomegranate juice. Cut the pomegranate in two halves and proceed using a normal squeezer (like making an orange juice). If you have a blender: put pomegranate seed in it. Blend until smooth and then strain the juice using a strainer. Extract as much juice as possible, pressing the pulp with a ladle. Keep the juice for later. It will add taste to your creamy soup.

  • In a large pot, add all the vegetables and the apple roughly chopped. Add enough water to cover the vegetables by about half a thumb size and bring to boil until the ingredients are tender.

  • Add salt, turmeric, ginger, coriander and stir.

  • Using an immersion blender, blend until smooth. Add the pomegranate juice and stir.

  • Serve hot and garnish with some pomegranate seeds and olive oil if you like. Please, do let me know if you try it.