Pumpkin soup with turmeric and mint

Pumpkin soup with turmeric and mint

Who knew you could cook a delicious soup in the microwave? This delicious pumpkin soup can also be made using butternut squash - dependent on seasonality. The addition of mint and turmeric gives it a nice twist.

Cube your pumpkin or butternut squash and onions. Add the vegetable stock, extra virgin olive oil, salt and pepper. Then add mint and turmeric. Blend everything and put it into a microwavable safe bowl. An extra tip: make some delicious breadcrumbs using any leftover or stale bread, sprinkle with oil, salt and pepper and bake in the oven for 15 minutes.

  • COOKING TIME : 15 minutes
  • PREPARATION TIME : 15 minutes
  • 1 onion
  • 500g pumpkin or butternut squash
  • 30g mint
  • 2 teaspoons turmeric
  • 6 teaspoons extra virgin olive oil
  • salt
  • pepper
  • 700ml vegetable stock
Ingredients - Pumpkin soup with turmeric and mint
Preparation - Pumpkin soup with turmeric and mint

Step 1
Cut the pumpkin into pieces and peel it off, clean it and remove the seeds from the inside then cut it into small cubes. Peel the onion and cut it into pieces, then place it in a bowl suitable for microwave cooking, with pumpkin, oil, salt and pepper.

Step 2
Add mint, turmeric and water.

Step 3
Blend everything with a hand-mixer.

Step 4
Place the container into the microwave, select the microwave function with 750W power level.


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