Description
This Spicy Pumpkin Soup combines the natural sweetness of roasted pumpkin with warm, aromatic spices like garam masala, coriander, and cumin. Finished with a creamy texture and a touch of heat from chili flakes, this comforting soup is perfect for chilly days and can be garnished with toasted pumpkin seeds for added crunch.
Ingredients
Scale
Main Ingredients
- 1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)
- 900ml vegetable stock
- 100ml double cream or crème fraiche, plus extra to serve
Spices & Seasoning
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½–1 tsp chilli flakes or powder, plus a pinch
- Salt, to taste
Aromatics & Oil
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 inch piece of ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
Instructions
- Roast the Pumpkin: Preheat your oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds using a spoon, setting the seeds aside for toasting later. Cut the pumpkin into wedges or chunks, keeping the skin on. In a bowl, mix 1 tbsp garam masala, 1 tsp ground coriander, and 1 tsp ground cumin with 2 tbsp olive oil and a pinch of salt. Drizzle this spiced oil over the pumpkin pieces and toss well to coat evenly. Spread the coated pumpkin on a baking tray and roast for 40-45 minutes, turning halfway through, until very soft when pierced with a fork. Allow the roasted pumpkin to cool on the tray for several minutes.
- Sauté Aromatics and Spices: While the pumpkin cools, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat. Add the finely chopped onion and a pinch of salt, sautéing gently for about 10 minutes until soft and translucent. Add the finely chopped ginger, garlic, remaining 1 tsp ground coriander, 1 tsp ground cumin, and ½-1 tsp chili flakes or powder. Continue to cook for a few minutes until fragrant, stirring frequently.
- Simmer the Soup Base: Pour in the 900ml vegetable stock and bring the mixture to a gentle simmer. Let it cook for a few minutes to allow the flavors to meld together.
- Prepare Pumpkin Flesh: Once the pumpkin is cool enough to handle, use a spoon to scoop the soft flesh away from the skins. Discard the skins. Add the pumpkin flesh to the simmering stock and aromatic mixture in the saucepan.
- Blend the Soup: Remove the pan from heat and use a hand blender to blitz the soup until fully smooth and creamy. Taste and adjust seasoning with extra chili flakes or garam masala if desired.
- Finish with Cream: Return the blended soup to low heat, stir in the 100ml double cream or crème fraiche, and warm gently until it reaches a gentle simmer. Be careful not to boil the soup after adding the cream.
- Serve: Ladle the soup into bowls, drizzle with a little extra cream and a pinch of chili flakes for heat. Garnish with toasted pumpkin seeds if you saved and toasted them earlier.
Notes
- Save the pumpkin seeds and toast them in a dry pan over medium heat until golden and crispy for a crunchy garnish.
- If you prefer less heat, reduce or omit the chili flakes.
- This soup can be made vegan by substituting the double cream with a plant-based cream alternative.
- Leftovers can be cooled and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use a hand blender for a smooth texture, but a countertop blender can also be used carefully in batches.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Indian-inspired
Keywords: spicy pumpkin soup, roasted pumpkin soup, easy autumn soup, vegetarian Indian soup, creamy pumpkin soup, garam masala soup, cozy fall recipes
