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Pumpkin Turmeric Soup with Crispy Shallots and Grilled Bread

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4-6 1x


Units Scale
  • 4 cups 1" cubed winter squash (like Buttercup or Kabocha)
  • 1 tsp cooking oil (I used olive)
  • 1/2 cup minced shallots
  • 2 Tbsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1 cup coconut cream
  • water (or vegetable stock)
  • salt & pepper
  • crispy fried shallots*
  • cilantro for garnish
  • 1 loaf of bread, sliced into thick pieces


  1. Cube and de-seed your squash, and set aside.
  2. Heat the oil in a large soup pot over medium heat, then add the minced shallots. Stir for a minute before adding the spices. Cook for two minutes before adding the cubed winter squash. Stir to coat the squash with the spices, then add the coconut cream and enough water to barely cover the squash.
  3. Bring the mixture to a simmer and cook until the squash is falling apart.
  4. Puree the squash, either with a hand blender or in a normal blender, then return to heat and season with salt and pepper.
  5. Serve warm topped with extra coconut cream, crispy fried shallots, and cilantro.
  6. Grill or toast the bread and serve alongside the soup.


*You can either fry thinly sliced shallots in hot oil, or buy prepared crispy fried shallots at any Asian grocery store.