Creamy Spicy Roasted Pumpkin Soup

Name: Creamy Spicy Roasted Pumpkin Soup
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4
Ingredients: 1.75 kg pumpkin; 1 onion, finely chopped; 1 tbsp ginger, peeled and finely chopped; 2 cloves garlic, finely chopped; 900 ml vegetable stock; 100 ml double cream or crème fraîche; 3 tbsp olive oil; 1 tbsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 0.75 tsp chilli flakes or chilli powder; 1 to taste salt and black pepper; 2 tbsp pumpkin seeds, toasted

This creamy spicy pumpkin soup gets its deep flavor from roasted pumpkin, warm garam masala, cumin, coriander, ginger, and garlic. Finished with a splash of cream, it is smooth, fragrant, and perfect for a cozy lunch or light dinner.

Servings4 Portions

Prep Time35 Mins

Cook Time60 Mins

Difficulty

Easy

Ingredients

pumpkin
1.8 kg
onion, finely chopped
1
ginger, peeled and finely chopped
1 tbsp
garlic, finely chopped
2 cloves
vegetable stock
900 ml
double cream or crème fraîche
100 ml
olive oil
3 tbsp
garam masala
1 tbsp
ground coriander
2 tsp
ground cumin
2 tsp
chilli flakes or chilli powder
0.8 tsp
salt and black pepper
1 to taste
pumpkin seeds, toasted
2 tbsp

Step-by-Step Instructions

Preheat the oven to 180°C/160°C fan/gas 4. Halve the pumpkin, scoop out the seeds, then cut the flesh into wedges or large chunks, leaving the skin on. In a small bowl, mix the garam masala with 1 tsp ground coriander, 1 tsp ground cumin, 2 tbsp olive oil, salt, and black pepper. Toss the pumpkin with the spiced oil, spread it on a baking tray, and roast for 40-45 minutes, turning once, until very tender. Let it cool slightly.

Heat the remaining 1 tbsp olive oil in a large saucepan over medium heat. Add the onion and a pinch of salt, then cook for about 10 minutes until soft and lightly golden. Stir in the ginger, garlic, remaining ground coriander, remaining ground cumin, and chilli flakes, and cook for 1-2 minutes until fragrant.

Pour the vegetable stock into the saucepan and bring it to a gentle simmer. When the roasted pumpkin is cool enough to handle, scoop the flesh away from the skin and add it to the pan. Discard the skins.

Remove the pan from the heat and blend the soup with a hand blender until completely smooth. Taste and adjust with more salt, chilli, or garam masala if needed. Return to low heat, stir in the cream or crème fraîche, and warm gently without boiling. Serve with an extra swirl of cream, a pinch of chilli, and toasted pumpkin seeds if using.