Don’t you love a creamy squash soup? This healthy recipe for Carnival Turmeric Squash Soup is completely plant-based (vegan) and gluten-free. Sweet butternut squash pairs so well with the warm, earthy, spicy turmeric root in this mouth-watering soup. The color of this fall squash soup is a lovely shade of amber-chartreuse, which depends a bit on the color of your squash. Every time I make this soup, the color is slightly different — such is the variety found in Mother Nature! Turmeric adds a really bold color to the soup, too. Squash lends a strong nutritional profile to this soup, including fiber, vitamin A, and phytochemicals. Squash soup is especially good in the fall and winter when this seasonal vegetable is available.
What is carnival squash?
If you see this colorful winter squash at the supermarket or farmers market, you can’t miss it. It’s a beautiful, scalloped squash in “Halloween” shades of yellow, orange, cobalt and green—as splashy as it is tasty and nutritious. You can also substitute another type of winter squash for this recipe, such as turban, delicata, acorn or walnut. Cook the squash, puree it and make this delicious soup, which is great served with a pita sandwich or a hearty salad, or as an elegant starter to your dinner. It’s a great warm-up the next day too. And try this recipe for your holidays, like Thanksgiving or Christmas.
The nutritional value of this soup is off the charts, thanks to the carotenoids found in the squash and the curcumin compounds found in the turmeric. This recipe is great with fresh turmeric root, which is increasingly available in markets and health food stores. Read more about cooking with fresh turmeric on my blog. When you use fresh turmeric, you will get a more intense flavor and color. However, if you don’t have fresh turmeric, try ground, dried turmeric.
Although this recipe is so impressive, it’s deceptively simple, with only 7 ingredients (not including the cupboards) you can whip it up in less than 30 minutes. I have a habit of decorating the top of my soup ladles as it’s a fun way to make these soups even more appealing! In the photos here, I garnished the soup with a little olive oil, marjoram flowers (which are edible) from my garden, and extra freshly ground turmeric.
This easy, plant-based (vegan), creamy, gluten-free, pumpkin and turmeric carnival soup is packed with the health and flavor of carnival squash and turmeric root.
- Cut the squash in half, remove the seeds, cut into quarters, leaving the skin on. Place in a medium saucepan, add water, cover and cook over medium heat for about 20 minutes, until the flesh is tender. Drain the water and cool slightly until you can handle it.
- While the squash is baking, heat the oil to a pot the Dutch oven and saute the celery, onion and garlic over medium heat for 5 minutes.
- Add the turmeric (reserving some for garnish), black pepper, and salt (optional) to the pot or dutch oven with vegetables and sauté for another 5-8 minutes, until the vegetables are tender.
- Remove the cooked pumpkin flesh from the skin with a spoon and add to the pot or dutch oven with vegetables.
- Add plant-based milk and vegetable stock to pot or Dutch oven and cook for 3-5 minutes, until mixture is heated through.
- Using one immersion blender, stir the mixture in the saucepan until very smooth. Alternatively, transfer the soup to a large blender jar and blend until very smooth. Batch processing may be required to prevent leakage.
- If necessary, reheat the soup in the pot or Dutch oven until heated through.
- Ladle into soup bowl or large soup ladle. Garnish with the remaining fresh or dried turmeric and drizzle with olive oil, as desired.
- Makes 4 servings (about 1 1/2 cups each).
*Carnival squash may vary in size. You may need to buy 1-2 zucchinis to yield 2 pounds (weigh them with the skin) for this recipe.
Instant Pot Directions: Peel and chop the pumpkin. Place the squash, oil, celery, shallot, garlic, three-quarters of the turmeric root, black pepper, sea salt (optional), plant-based milk, and vegetable stock in the Instant Pot. Press the “Soup” setting. Cook according to the manufacturer’s instructions. Remove the soup from the pot and place it in a large blender. Process until smooth and creamy (you may need to process in small batches). Serve immediately. We can garnish with the remaining turmeric at will.
Slow cook Directions. Clean and chop the courgettes. Place the squash, oil, celery, shallot, garlic, three-quarters of the turmeric root, black pepper, sea salt (optional), plant-based milk, and vegetable stock in the Slow Cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to the manufacturer’s instructions. Remove the soup from the slow cooker and place in a large blender. Process until smooth and creamy (you may need to process in small batches). Serve immediately. We can garnish with the remaining turmeric at will.
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Category: Soup
- Kitchen: American
- Serving Size: 1 portion
- Calories: 92
- Sugar: 4 gr
- Sodium: 258 mg
- Fat: 2 gr
- Saturated fat: 0 g
- Carbohydrates: 19 gr
- Fiber: 6 gr
- Protein: 2 gr
Keywords: Squash Soup, Fresh Turmeric, Best Vegan Squash Soup, Carnival
Check out more plant-based recipes using squash:
Pumpkin stuffed with quinoa herbs and cranberries
Butternut squash salad with barley and cabbage
Butternut Squash and Brussels Sprouts with Farro
Pumpkin stuffed with sage lentils and wheat
Black Lentils with Delicata Squash and Mushrooms
Butternut Squash Lasagna with Sage Walnut Sauce
Delicata Pumpkin Soup with Five Spice
Learn more about how to use turmeric root on my blog.
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