Smooth Spicy Pumpkin Soup

This pumpkin soup will kick your tastebuds into orbit.

This pumpkin soup will kick your tastebuds into orbit.

Pumpkin soup is an absolute favourite of almost everyone, including many who don’t eat pumpkin otherwise. This particular recipe is spicy, smooth and intense.

Gone is the bland pumpkin soup of yore. Roasting the pumpkin first and adding plenty of spices makes this a tasty aromatic meal. Mm.


Ingredients 

ROASTED PUMPKIN

  • 1 medium pumpkin

  • Olive oil

  • Sea salt

SOUP

  • Roasted pumpkin

  • 1 tablespoon olive oil 

  • Large onion

  • 3-4 cloves minced or finely diced garlic

  • 1 1/2 teaspoons crushed/minced ginger

  • 2 tablespoons curry powder

  • 1 tablespoon turmeric 

  • 1 teaspoon ground cinnamon 

  • 1 teaspoon ground cumin 

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon cracked black pepper 

  • 3 teaspoons vegetable stock

  • 400ml coconut cream 

  • 3 cups water

  • Sea salt to taste

Time

Roast Pumpkin 2 hours
Soup 45 minutes

Special equipment 

Handheld stick blender 

Method

ROASTED PUMPKIN

  1. Cut the pumpkin in half horizontally and not through the stalk. Dig out the pulp and seeds with a spoon. 

  2. Brush or lightly drizzle with oil so that all of the flesh is covered. 

  3. Generously sprinkle with finely ground sea salt.

  4. Lay the halves in a deep oven tray flesh-side up. Bake at 180°C for about 2 hours until the pumpkin is tender and caramelised, but not burnt. This unlocks the flavours of the pumpkin. 

  5. Allow to cool.

  6. Once cooled, flip over and peel of the thin layer of skin, keeping as much flesh as possible.

SOUP

  1. Finely dice the onion. Crush and finely chop garlic. Mince or grate ginger.

  2. Heat oil on a medium heat in a large pot. Add onion and cook until light brown. Add garlic and ginger. Continue cooking until the garlic and ginger begin to lightly stick to the base of pot.

  3. Add curry powder, turmeric, cumin, cinnamon and cayenne pepper. Stir until combined with onion/garlic/ginger.

  4. Dissolve the stock powder in water and add to the pot. Stir until any material is loosed from the base of the pot. 

  5. Add the roasted pumpkin to the mix. Use a masher to break up the pumpkin evenly into the soup. Bring to a gentle boil. 

  6. Pour in coconut cream and stir until combined. Reduce heat to a simmer with gentle bubbles.

  7. Cook for a further 30-45 minutes, stirring occasionally so it does not stick.

  8. Near the end of the process, season with sea salt to taste. Add a pinch, stir and taste with a teaspoon before adding more. Remember, you can never un-salt the soup so be gentle here. Nevertheless, seasoning in the kitchen generally results in using less salt than seasoning at the table, so it is a good skill to master.

  9. Remove from the heat. With a handheld stick blender (or “stick whizz”), blend the soup until it is velvety smooth.

  10. Bonus points: once blended, pass the soup in batches through a fine mesh sieve into a large bowl before serving. 

  11. Garnish with fresh coriander, mint, or parsley.