Turmeric Pumpkin Soup

Real talk, I patiently wait all summer long for soup season. It just feels counterintuitive tucking into a hot bowl of soup on a sweaty July day (this cooling gazpacho excluded). But it's finally October and I'm in full fall mode, whipping up a different seasonal soups each week.

They're truly my favorite meals - do the work once, and reap the delicious benefits all week long. For those of you that meal prep at the beginning of the week (or perhaps looking to start), soups are a must. Like most of you, I'm so not in the mood to cook at the end of a long day. Having a pot of nourishing, flavorful soup waiting for you in the refrigerator makes for a seriously stress-free and delicious evening. 

Today I'm sharing one of my absolute favorites: a warming, anti-inflammatory Turmeric Pumpkin Soup. During these cooler months, it's crucial that we nourish our bodies and immune systems with a wide variety of vitamins, minerals, and antioxidants to keep us feeling energized, radiant, and healthy. Power anti-inflammatories and immune-boosters, like turmeric root, are my go-tos during cold and flu season.

Among a million other really amazing things, turmeric revs the metabolism, keeps skin glowing, and warms us from the inside out. It's just a real gem of a food, and something you should be eating lots of. The turmeric also adds a hint of spice to this creamy and savory soup, making for a really well-rounded blend.

To keep it fall and festive I used pumpkin for this recipe, but you could sub in almost any winter squash variety you have on hand. A quick note about preparing delicious, flavorful veggie soups: it's all in the base. I always, always start with a base of celery, carrots, and onions - it's an easy, foolproof way to ensure your soup has big flavor. In French cooking, this trio of base vegetables is called mirepoix. This method was passed down to me by my wildly talented chef of a mother, and it's my not-so-secret way of ensuring every soup tastes incredible. 


Yields 4 servings