Spiced Pumpkin Soup

Spiced Pumpkin Soup

Serves 4 -6 1 hour 15 minutes

Pumpkins are not just for decoration, they are a healthy vegetable of the squash family. This recipe for a rich winter warming soup that is spiced with a little kick of heat to warm the insides.

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This recipe was produced by Ryan Brokenbrow

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f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

Ingredients

  • 1 tbsp x unsalted butter
  • 1 x onion, diced
  • 2 x cloves of garlic, diced
  • 1 ½ tsp x curry powder
  • ¾ tsp x ground cumin
  • ½ tsp x ground coriander
  • 1 tbsp x salt
  • ½ tsp x black pepper
  • 1 litre x chicken stock or vegetable stock
  • 500g x pumpkin, peeled and diced
  • 250ml x water

For garnish

  • plain yoghurt
  • toasted pumpkin seeds

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Ingredients

  • 1 tbsp x unsalted butter
  • 1 x onion, diced
  • 2 x cloves of garlic, diced
  • 1 ½ tsp x curry powder
  • ¾ tsp x ground cumin
  • ½ tsp x ground coriander
  • 1 tbsp x salt
  • ½ tsp x black pepper
  • 1 litre x chicken stock or vegetable stock
  • 500g x pumpkin, peeled and diced
  • 250ml x water

For garnish

  • plain yoghurt
  • toasted pumpkin seeds
  1. Melt butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 to 6 minutes.

  2. Add the crushed garlic and ginger, and cook for another minute.

  3. Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

  4. Add the pumpkin and cook for 5 minutes

  5. Add your chosen stock and water, stir to combine.

  6. Increase the heat to high and bring to a boil. Once boiling, reduce heat to low. Cover and simmer for 30 to 40 minutes, until the pumpkin is soft.

  7. Turn off the heat. Use a blender or stick blender to purée the soup.

  8. If the soup is too thick for your taste, add more stock or water to thin it to a consistency you like.

  9. Add black pepper and adjust seasonings to taste. Add more salt, if necessary.

  10. Serve warm with a drizzle of plain yoghurt that has been thinned with a little water. Sprinkle with toasted pumpkin seeds.

Tips
  • Can be made then frozen.
  • Will last for 3-4 days in the fridge so a perfect lunch to take to work
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