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Spicy Pumpkin Soup

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Ingredients

Adjust Servings:
Approx. 1.3kg Pumpkin
1 Onion, sliced
2 sticks Celery, sliced
1 Red Pepper, chopped
2 teaspoons Fresh Ginger, grated
3 cloves Chopped garlic
1/2 teaspoon Curry Powder
1 teaspoon Ground Coriander Or add chopped fresh coriander before serving
1/2 teaspoon Ground Cumin
1/4 teaspoon Ground Nutmeg
2 tablespoons Olive Oil
Pinch Sea salt & black pepper
1000ml Vegetable stock I sometimes just use water

Nutritional information

170
Kcal
711
Kj
23 g
Carbohydrate
5 g
Protein
2 g
Fibre
2.5 g
Fat

Spicy Pumpkin Soup

Features:
  • Gluten Free
  • 50 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This is a lovely warming soup to enjoy at any time. Pumpkins are low in calories, but high in Vitamins A, C, E and some of the B Vitamins. They are beneficial for heart, eye and skin health. I have included ginger in this soup because it adds flavour and it is so beneficial for inflammation and circulation that it should be compulsory to use it!

Pumpkin can be replaced with butternut squash. Leave out the curry powder if you like a less spicy soup. You do need the coriander, cumin, nutmeg and ginger though; otherwise the soup would be bland. This recipe makes 4 large portions. If you add some seeds you are getting some extra healthy fat, fibre and antioxidants.

This soup will keep in the fridge for a day or two. It freezes well but should be used within one month.

Steps

1
Done

Place 2 baking trays in the oven and heat oven to 200°C/gas mark 6.

2
Done

Cut the top and bottom off the pumpkin.
Place the pumpkin cut side down and remove the skin using a knife or a vegetable peeler.
Cut the pumpkin in half and then in quarters.
Scrape off the seeds and membrane.
Dice the pumpkin into fairly even sized pieces.

3
Done

Move the diced pumpkin into a bowl. Add 1 tablespoon of olive oil, salt and pepper. Toss to coat all sides of the pumpkin pieces.

Place on the preheated trays and bake until the pumpkin is tender and starting to brown at the edges.

4
Done

While the pumpkin is roasting, heat the remaining olive oil in a large saucepan.
Sauté the onion, celery and red pepper for about 8 minutes.
Add the garlic and continue cooking for 3 minutes.
Add the spices and cook for 2 minutes, stirring all the time to prevent them burning.

5
Done

Add about 1 cup of the stock, cover and simmer for 5 minutes.

Add the baked pumpkin and the remaining stock.

Cover and simmer over a low heat for 30 minutes.

6
Done

Allow to cool a little and blend to a smooth liquid. Add a little stock, water or milk if the mixture is too thick.

Return to the saucepan and heat gently.

Serve in preheated bowls or cups.

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Baked white fish and spinach
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Savoury Pancakes