Spiced Pumpkin SoupPosted on in Asian, Vegetarian & Soups
At this time of year you sometimes just want a bowl of something warm and comforting. This soup is an absolute cracker. You get a gentle heat from the cumin, a little kick from the chilli and a zesty freshness at the end from the lime. This recipe makes a good amount of soup that will keep you going for a few days.
You will need:
1 Medium Pumpkin
1 Large Onion
2 Cloves of Garlic
1.5l Vegetable Stock
1/2 tsp Turmeric
1 tsp Cumin Powder
1/2 tsp Coriander Powder
1/2 tbs Whole Cumin Seeds
Pinch White Pepper
Generous Pinch of Salt
Juice of 1 Lime
For the Garnish:
Fresh Red Thai Chilli
- Cut your pumpkin in to wedges and then cut out the seeds like you would do with a melon. Cut them again in to chunks then lay on 2 baking trays. Season with sea salt, cumin seeds and a good drizzle of olive oil. Place in the oven at 180 degrees for 35 minutes until soft.
- Meanwhile chop up your onion, garlic and 2 red chillies and gently sweat off in a little olive oil. Once they are soft and beginning to colour. Add in the cumin, coriander and turmeric powder and stir.
- Take off the heat while the pumpkin cooks.
- Take out the pumpkin and allow to cook a little before removing the skin.
- Place the pumpkin and onion mix in a very large deep sided and give it a good stir.
- Add in. all your stock and cook for around 25 minutes. Then using a stick blender break the soup down until completely smooth.
- Check the seasoning then finish the soup with a few knobs of butter and then squeeze in the lime. Give the soup a good stir to make sure all the butter is melted.
- Pour the soup in to a bowl and drizzle over a little double cream. Finally scatter over a few fresh chillies, seeds and a little fresh coriander.