Spicy Pumpkin Soup
Warm Up Your Soul with Spiced Pumpkin Soup!
As the leaves change and the air turns crisp, there’s nothing quite as comforting as a warm bowl of soup. And this Spiced Pumpkin Soup isn’t just any soup – it’s a vibrant, flavourful experience that will tantalize your taste buds and leave you feeling cozy. Inspired by Indian flavours, this vegetarian soup is surprisingly easy to make and perfect for a weeknight dinner, a comforting lunch, or even a sophisticated starter.
We’ve taken the classic pumpkin soup and elevated it with a beautiful blend of warming spices like cumin, coriander, and a touch of cayenne (if you like a little heat!). The coconut milk adds a creamy richness that complements the sweetness of the pumpkin perfectly. It’s a delightful fusion of flavours that’s both comforting and exotic.
What makes this Spiced Pumpkin Soup special?
- Flavourful Spice Blend: The combination of cumin, coriander, and cayenne pepper creates a complex and aromatic flavour profile.
- Creamy Coconut Milk: Adds a luxurious texture and subtle sweetness.
- Vegetarian & Easily Vegan: Naturally vegetarian and can be made vegan with a simple substitution.
- Easy to Make: Minimal prep time and straightforward instructions make this soup accessible to cooks of all levels.
Serving Suggestions:
- Garnish with a swirl of coconut milk or a dollop of plain yogurt (or vegan yogurt).
- Sprinkle with toasted pumpkin seeds for added crunch.
- Serve with a side of crusty bread for dipping.
- Add a sprinkle of fresh cilantro or parsley for a pop of colour.
Frequently Asked Questions:
Q: What type of pumpkin is best for this soup?
A: Butternut squash or Jap pumpkin (also known as Kabocha) work beautifully. They have a naturally sweet and creamy texture that’s perfect for soup.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2 months.
Q: Is this soup spicy?
A: It has a mild warmth from the cayenne pepper, but you can adjust the amount to your liking. If you prefer a milder soup, omit the cayenne pepper altogether.
Q: Can I use pumpkin puree instead of roasting a pumpkin?
A: Yes, you can! Use about 700g of pumpkin puree. Reduce the cooking time as you won’t need to simmer it for as long.
We hope you enjoy this Spiced Pumpkin Soup as much as we do! It’s a perfect way to embrace the flavours of autumn and warm up from the inside out.
Spiced Pumpkin Soup
Ingredients
- 1 kg Pumpkin Butternut or Jap pumpkin
- 1 tablespoon Olive oil
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground coriander
- 1/4 teaspoon Cayenne pepper optional
- 1 litre Vegetable broth
- 100 ml Coconut milk full fat
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 180°C (350°F).
- Cut pumpkin in half, remove seeds, and place cut-side down on a baking sheet. Roast for 40-45 minutes, or until tender.
- While pumpkin is roasting, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, cumin, coriander, and cayenne pepper (if using) and cook for 1 minute more.
- Scoop out the roasted pumpkin flesh and add it to the pot. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
- Stir in coconut milk and season with salt and pepper to taste.
- Serve hot.
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