Description
A warm and comforting spicy pumpkin soup bursting with autumnal flavors. Roasted pumpkin infused with fragrant garam masala, coriander, cumin, and chili flakes, blended into a smooth creamy soup, perfect for chilly days. Garnished with toasted pumpkin seeds and a drizzle of cream, this soup is both flavorful and satisfying.
Ingredients
Scale
Pumpkin and Spices
- 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 (divided: 1 tsp for pumpkin, 1 tsp for soup base)
- 2 tsp ground cumin (divided: 1 tsp for pumpkin, 1 tsp for soup base)
- ½–1 tsp chilli flakes or powder, plus a pinch
- 3 tbsp olive oil (divided: 2 tbsp for pumpkin, 1 tbsp for soup base)
Soup Base
- 1 onion, finely chopped
- 1 small piece ginger, peeled and finely chopped (about 1 tbsp)
- 2 garlic cloves, finely chopped
- 900 ml vegetable stock
- 100 ml double cream or crème fraîche, plus extra to serve
Instructions
- Prepare and Roast the Pumpkin: Preheat the oven to 180C/160C fan/gas mark 4. Cut the pumpkin in half and remove the seeds, reserving them for toasting. Cut the pumpkin into wedges or chunks, keeping the skin on, and place them in a bowl. In a small bowl, mix together the garam masala, 1 tsp ground coriander, 1 tsp ground cumin, 2 tbsp olive oil, and a pinch of salt and chili flakes. Drizzle this spiced oil over the pumpkin pieces and toss well to coat evenly. Spread the pumpkin on a baking tray and roast for 40-45 minutes, turning halfway through, until the pumpkin is very soft when pierced with a fork. Allow to cool slightly on the tray.
- Cook the Aromatics: While the pumpkin is roasting, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat. Add the finely chopped onion and a pinch of salt and fry gently for about 10 minutes until the onion is soft and translucent. Add the finely chopped ginger, garlic, the remaining 1 tsp ground coriander, 1 tsp ground cumin, and the remaining chili flakes. Fry for a few more minutes until fragrant.
- Add Stock and Simmer: Pour in the vegetable stock and bring the mixture to a gentle simmer.
- Prepare Pumpkin Flesh and Blend: When the roasted pumpkin is cool enough to handle, use a spoon to scoop the soft flesh away from the skin, discarding the skins. Add the soft pumpkin flesh to the simmering stock and aromatic mixture. Remove the pan from heat and use a hand blender to blitz the soup until creamy and smooth. Adjust seasoning with extra chili flakes or garam masala if desired.
- Finish with Cream and Serve: Return the soup to a low heat and stir in the double cream or crème fraîche. Bring the soup back up to a gentle simmer but do not boil. Serve the soup hot, garnished with a drizzle of extra cream, a pinch of chili flakes, and toasted pumpkin seeds for added texture and flavor.
Notes
- To toast pumpkin seeds, rinse and dry them; then toast in a dry pan over medium heat for 5-7 minutes until golden and crunchy.
- You can adjust the chili flakes according to your heat preference.
- For a vegan version, substitute cream with coconut cream or a plant-based alternative and use vegan stock.
- Leftover soup can be refrigerated for 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: Indian-inspired
Keywords: spicy pumpkin soup, roasted pumpkin soup, creamy pumpkin soup, autumn soup, Indian spices soup
