Right now, I’m so excited about this pumpkin soup. First, nothing can be better than a warm, comforting soup in the middle of winter. Second, it can be served three ways. Can’t believe?
Ok, let me explain. Roasted pumpkin is an amazing side dish, while the soup just before blending makes a fabulous curry. And serve the soup with naan, roti, or crusty bread for a satisfying winter midweek meal. You’ll want this soup all winter long!
More Soup Recipes:
- Coriander Lemon Soup
- Chicken Celery Soup
- Mulligatawny Soup
- South Indian Chicken Soup / Chettinadu Chicken Soup
- Slow Cooker Chicken Soup
Ingredients
For Roasted Pumpkin:
- ▢ 3 and ½ cups pumpkin cut into big chunks
- ▢ 1 and ½ tablespoon olive oil
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ Salt to taste
For Soup:
- ▢ 1 tablespoon ghee or butter
- ▢ 2 teaspoon oil
- ▢ 1 small red or brown onion finely chopped
- ▢ 2 garlic cloves finely chopped
- ▢ 1 cm ginger finely chopped
- ▢ ½ teaspoon ground turmeric
- ▢ 2 teaspoon ground coriander
- ▢ 1 teaspoon garam masala
- ▢ ½ teaspoon chili powder
- ▢ 500 ml 2 cups chicken or vegetable stock (I used chicken stock)
- ▢ 2 tablespoon coconut cream
- ▢ ½ teaspoon ground black pepper
- ▢ Salt to taste
- ▢ Yogurt to serve
- ▢ Pappadums to serve
- ▢ Naan or any other Indian flatbread to serve
- ▢ Coriander leaves to garnish (optional)
Instructions
For Roasted Pumpkin:
- Preheat oven to 220C.
- Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. Toss well. Arrange the pumpkin pieces on a baking tray in a single layer. Bake for 15-20 minutes or until tender. Set aside.
For Pumpkin Soup:
- Heat ghee and oil in a large saucepan over medium-high heat. Saute onion until soft. Stir in ginger and garlic. Saute for 1 minute. Add ground turmeric, ground coriander, garam masala and chili powder. Fry very gently for a minute or so. Add stock and bring to the boil. Simmer, covered for about 10 minutes.
- Stir in roasted pumpkin, coconut cream and ground black pepper. Simmer again, covered, for another 5 minutes. Remove from heat. Cool slightly.
- Place in a blender and puree the pumpkin mixture in batches. Place the puree in the saucepan, and reheat gently. If the soup is too thick, add more water to get a good consistency. Remove from heat. Ladle the soup into bowls. Add a dollop of yogurt. Garnish with coriander leaves, if you like. Serve with pappadums and Indian flatbreads.
Nutrition
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Ingredients
For Roasted Pumpkin:
- ▢ 3 and ½ cups pumpkin cut into big chunks
- ▢ 1 and ½ tablespoon olive oil
- ▢ 1 teaspoon ground cumin
- ▢ 1 teaspoon paprika
- ▢ Salt to taste
For Soup:
- ▢ 1 tablespoon ghee or butter
- ▢ 2 teaspoon oil
- ▢ 1 small red or brown onion finely chopped
- ▢ 2 garlic cloves finely chopped
- ▢ 1 cm ginger finely chopped
- ▢ ½ teaspoon ground turmeric
- ▢ 2 teaspoon ground coriander
- ▢ 1 teaspoon garam masala
- ▢ ½ teaspoon chili powder
- ▢ 500 ml 2 cups chicken or vegetable stock (I used chicken stock)
- ▢ 2 tablespoon coconut cream
- ▢ ½ teaspoon ground black pepper
- ▢ Salt to taste
- ▢ Yogurt to serve
- ▢ Pappadums to serve
- ▢ Naan or any other Indian flatbread to serve
- ▢ Coriander leaves to garnish (optional)
Instructions
For Roasted Pumpkin:
- Preheat oven to 220C.
- Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. Toss well. Arrange the pumpkin pieces on a baking tray in a single layer. Bake for 15-20 minutes or until tender. Set aside.
For Pumpkin Soup:
- Heat ghee and oil in a large saucepan over medium-high heat. Saute onion until soft. Stir in ginger and garlic. Saute for 1 minute. Add ground turmeric, ground coriander, garam masala and chili powder. Fry very gently for a minute or so. Add stock and bring to the boil. Simmer, covered for about 10 minutes.
- Stir in roasted pumpkin, coconut cream and ground black pepper. Simmer again, covered, for another 5 minutes. Remove from heat. Cool slightly.
- Place in a blender and puree the pumpkin mixture in batches. Place the puree in the saucepan, and reheat gently. If the soup is too thick, add more water to get a good consistency. Remove from heat. Ladle the soup into bowls. Add a dollop of yogurt. Garnish with coriander leaves, if you like. Serve with pappadums and Indian flatbreads.
