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 for serving

3 tbsp olive oil

1 onion, finely chopped

Ginger, peeled and finely chopped (about 1 tbsp)

2 garlic cloves, finely chopped

900 ml vegetable stock

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

Instructions

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

Step 2: In a small bowl, mix the garam masala, 1 teaspoon each of coriander and cumin, and 2 tablespoons of olive oil. Season with salt and pepper, then drizzle this spiced oil over the pumpkin. Toss well to coat all pieces evenly.

Step 3: Spread the coated pumpkin on a baking tray in a single layer. Roast for 40-45 minutes, turning halfway, until very soft when pierced with a fork. Let it cool on the tray for a few minutes.

Step 4: While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large saucepan. Add the chopped onion with a pinch of salt and fry gently for about 10 minutes until soft and translucent.

Step 5: Add the chopped ginger, garlic, remaining coriander, cumin, and chilli flakes to the onion. Cook for a few minutes until fragrant.

Step 6: Pour in the vegetable stock and bring the mixture to a gentle simmer.

Step 7: When the pumpkin is cool enough to handle, use a spoon to scoop out the soft flesh from the skins. Discard the skins and add the pumpkin flesh to the saucepan.

Step 8: Remove the pan from heat and use a hand blender to blend the soup until smooth and creamy. Taste and adjust seasoning, adding extra chilli or garam masala if desired.

Step 9: Return the pan to low heat and stir in the double cream or crème fraiche. Warm the soup gently until it simmers, then remove from heat.

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

Tips & Variations

To toast pumpkin seeds, rinse and dry them, then cook in a dry pan on medium heat until golden and crisp.

For a dairy-free option, substitute the cream with coconut milk or omit it entirely.

Add a squeeze of fresh lime juice before serving for a bright contrast to the spices.

Adjust the spice level by increasing or reducing chilli flakes according to your taste.

FAQs

Can I use canned pumpkin instead of fresh?

While fresh pumpkin provides the best flavor and texture, you can substitute canned pumpkin puree. Use about 700-800g of puree, and reduce the cooking time since it’s already cooked. Adjust spices to taste.

How can I make this soup vegan?

Use vegetable stock and replace the double cream with a plant-based alternative like coconut cream or cashew cream. Skip the crème fraiche and ensure all other ingredients are vegan-friendly.