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
Instructions
[1] Begin by heating a large deep pan on a medium heat and add the oil.
[2] Add the diced onion and cook for 5 or so minutes until it starts to soften.
[3] 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.
[4] Add the diced pumpkin, ground cumin, garam masala and chilli powder.
[5] 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.
[6] Leave to simmer on a medium heat for 20-25 minutes until the pumpkin is soft.
[7] Transfer to a blender or use a hand blender and blitz until the soup is smooth. [Be careful when using hot liquids in blenders].
[8] Pour back into the pan and combine with the cream. Heat through for a few extra minutes until piping hot.
[9] Serve with a drizzle of extra cream, pumpkin seeds, cumin seeds, and fresh coriander.
[10] Serve alongside your favourite crusty bread for dunking. Enjoy!
Spiced pumpkin soup was last modified: October 11th, 2022 by
Spiced pumpkin soup was last modified: October 11th, 2022 by
