As the leaves turn golden and the air becomes crisp, there’s a certain magic in an autumn evening, especially with Halloween right around the corner.
It’s a time when we crave warm, comforting dishes. One such dish that perfectly suits the time of year is the humble pumpkin soup, transformed here into something even more special with a subtle blend of spices.
This recipe takes the classic pumpkin soup to a different level, giving it a subtle but delicious kick with the addition of garlic, chili, garam masala, and ground cumin and coriander. These spices, when combined, perfectly complement the natural sweetness of the pumpkin.
To add a luxurious and creamy touch, this recipe calls for a finishing touch of coconut milk. This not only enriches the texture of the soup but also lends a subtle extra hint of sweetness to balance the heat of the spice.
This is a tasty soup that’s warming, comforting, and just the right amount of spicy to make you feel cosy on a chilly autumn evening.
If you’re planning a nice night in with the family, or hosting a Halloween get-together, this pumpkin soup is an ideal choice. As always, it’s simply about good food and great company, so lets celebrate autumn!
Spicy Pumpkin Soup
Ingredients
- 3 tbsp of olive oil
- 1 pumpkin (peeled & chopped, save the seeds to garnish)
- 1 onion (peeled & chopped)
- 2 carrots (peeled & chopped)
- 2 sticks of celery (chopped)
- 1 red chilli (deseeded & chopped)
- 2 gloves of garlic (peeled & grated)
- 1 tbsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- Thumbsize piece of ginger (peeled and finely chopped)
- 1 litre of vegetable stock
- 1 tin of light coconut milk
Directions
- Heat the olive oil in a large saucepan, then add the onion and celery and cook for 5 minutes until soft.
- Add the red chilli, ginger, garlic, garma masala, coriander and cumin, stir and cook for a few minutes.
- Add the pumpkin and carrots, give everything a good stir to combine and then carry on cooking for 8-10 minutes until the pumkin is just beginning to soften.
- Pour the stock into the pan and season well with salt and pepper. Bring to the boil, then simmer for 15 mins until the pumpkin is soft.
- Let the soup cool for a few minutes, then bliz in a blender.
- Pour the soup into a clean pan and then slowly stir in the coconut milk and heat gently. Check for seasoning.
- Heat a dry frying pan and then add the pumpkin seeds. Cook for a few minutes until they are nicely toasted.
- Ladle the soup into bowls and sprinkle with toasted pumpkin seeds. Serve with some crusty bread.
