Ingredients

1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)

1 tbsp garam masala

2 tsp ground coriander

2 tsp ground cumin

½-1 tsp chilli flakes or powder, plus a pinch

3 tbsp olive oil

1 onion, finely chopped

Ginger, peeled and finely chopped (about 1 inch piece)

2 garlic cloves, finely chopped

900 ml vegetable stock

100 ml double cream or crème fraîche, plus extra to serve

Instructions

Step 1: Heat the oven to 180°C (160°C fan/gas mark 4). Cut the pumpkin in half and scoop out the seeds with a spoon (save the seeds for toasting). Cut the pumpkin into wedges or chunks, leaving the skin on, and place them in a bowl.

Step 2: In a small bowl, mix garam masala, 1 tsp each of coriander and cumin, and season with salt and pepper. Add 2 tbsp olive oil and stir to create a spiced oil. Drizzle this over the pumpkin pieces and toss to coat evenly.

Step 3: Spread the pumpkin pieces on a baking tray in a single layer and roast for 40-45 minutes, turning halfway through, until they are very soft when pierced with a fork. Let cool on the tray for a few minutes.

Step 4: While the pumpkin roasts, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat. Add the chopped onion with a pinch of salt and cook gently for about 10 minutes, until softened.

Step 5: Add the chopped ginger, garlic, the remaining coriander and cumin, and the chilli flakes. Fry for another 2-3 minutes until fragrant.

Step 6: Pour in the vegetable stock and bring to a gentle simmer. Let it cook for a few minutes to blend the flavors.

Step 7: When the pumpkin is cool enough to handle, scoop the soft flesh from the skins and add it to the stock pot. Discard the skins.

Step 8: Remove the pot from the heat and blend the soup until smooth and creamy using a hand blender.

Step 9: Taste and adjust the seasoning, adding extra chilli flakes or garam masala if desired. Return the pot to low heat and stir in the cream. Warm through gently, but do not boil.

Step 10: Serve the soup in bowls topped with a drizzle of cream, a pinch of chilli, and toasted pumpkin seeds if you like.

Tips & Variations

To toast the pumpkin seeds, rinse and dry them well, then cook in a dry pan over medium heat until golden and crunchy.

For a vegan version, substitute the cream with coconut milk or omit it altogether.

Add a squeeze of fresh lime juice before serving to brighten the flavors.

If fresh ginger is not available, ½ tsp ground ginger can be used as a substitute.

FAQs

Can I use canned pumpkin instead of fresh?

While fresh pumpkin provides the best flavor and texture, canned pumpkin can be used in a pinch. Use about 800g of canned pumpkin puree, but reduce the stock slightly since canned pumpkin is already soft and moist.

How spicy is this soup?

The spice level is mild to moderate from the chilli flakes and warming spices. You can adjust the amount of chilli flakes to suit your taste, adding more for extra heat or leaving them out for a milder version.