Spiced Pumpkin Soup
This isn’t another pumpkin spice recipe…this is a deliciously warming spiced pumpkin soup made with fresh ginger and warming spices such as cumin and garam masala.
Top with some crunchy pumpkin seeds and a swirl of cream, and enjoy alongside your favourite bread for the most delicious autumn lunch.
Ingredients
1 tbsp extra-virgin olive oil
1 white onion, diced
2 garlic cloves, minced
2cm of fresh ginger, grated
650g pumpkin, peeled, deseeded, and chopped into chunks
1 tsp ground cumin
½ tsp garam masala
½ tsp mild chilli powder
½ tsp salt
800ml vegetable stock
2 tbsp single cream [dairy or dairy-free, plus a little more for garnish]
Pumpkin seeds, to garnish
Fresh coriander, to garnish
Toasted cumin seeds, to garnish [optional
Chunky bread, to serve
Method
Begin by heating a large deep pan on a medium heat and add the oil.
Add the diced onion and cook for 5 or so minutes until it starts to soften.
Next, add the garlic and ginger and cook for a couple more minutes until it smells fragrant, being careful not to burn the garlic which will turn it bitter.
Add the diced pumpkin, ground cumin, garam masala and chilli powder.
Coat the pumpkin in the spices, leave to for a few minutes to cook out the rawness of the spices. Then add the vegetable stock and salt.
Leave to simmer on a medium heat for 20-25 minutes until the pumpkin is soft.
Transfer to a blender or use a hand blender and blitz until the soup is smooth. [Be careful when using hot liquids in blenders].
Pour back into the pan and combine with the cream. Heat through for a few extra minutes until piping hot.
Serve with a drizzle of extra cream, pumpkin seeds, cumin seeds, and fresh coriander.
Serve alongside your favourite crusty bread for dunking. Enjoy!
Serves 3.
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