Spiced Pumpkin Soup Recipe
A rich and velvety autumn soup made with roasted cooking pumpkin and aromatic Indian-inspired spices. Surprisingly easy to make and best served with crusty bread.
Ingredients
The soup base
- 2 medium pumpkin 1-2 kg peeled and seeded weight
- 750 ml vegetable stock
- 200 ml double cream
- 1 large onion chopped
- 2 tbsp olive oil
The spices
- 3 cloves garlic grated
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes
- 1 inch cinnamon stick
- 2 cloves
The decoration
- Toasted pumpkin seeds
- Coriander
- Coconut cream
- Pomegranate arils
Equipment
- 1 roasting tray
- 1 stock pot
- 1 hand blender
- 1 Sharp knife
- 1 chopping board
Instructions
For roasting the pumpkin
- Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6
- Cut the pumpkin into two and scoop out the seeds.2 medium pumpkin
- Cut the pumpkin into large wedges. Drizzle 1 tbsp oil over them and roast skin-side up until the flesh is completely tender (about 30 minutes).2 tbsp olive oil
- Once the pumpkin has cooked, leave to cool for 5 minutes.
For the spice base
- While the pumpkin is cooking, heat the remaining 1 tbsp oil in a large saucepan over medium heat. Dice and add the onion and cook gently for 5 minutes until softened.1 large onion
- Stir in the garlic and ginger, cooking for 1 more minute.3 cloves garlic, 1 tbsp fresh ginger
- Stir through the cumin, coriander, cinnamon, paprika, and chilli flakes. Cook for 30 seconds until fragrant.1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp chili flakes, 1 inch cinnamon stick, 2 cloves
- Peel off the skin or scoop out the pumpkin to separate from the skin. Add the roasted pumpkin to the pan and stir to coat it in the spiced onion mixture.
- Pour in the stock, and bring to the boil. Then reduce the heat and simmer gently for 10–15 minutes.750 ml vegetable stock
- Remove from the heat and use a stick blender to purée until smooth (or blend in batches).
- Stir in the double cream and mix. Season to taste if required.200 ml double cream
For the garnish
- Ladle into bowls and garnish with coconut cream, toasted pumpkin seeds, coriander leaf, and pomegranate arils.Toasted pumpkin seeds, Coriander, Coconut cream, Pomegranate arils
Notes
- Make sure you go for a small cooking pumpkin or sugar pumpkin rather than a big carving one. They’re sweeter, denser, and far better for soup.
- Start with about 750ml stock and add more later if needed. It’s easier to thin out a thick soup than fix a watery one.
- This soup tastes even better the next day once the flavours have had time to mingle. It also freezes beautifully for up to three months.