Spicy Pumpkin Soup is warming and full of flavour—curry in a soup. There is not a flake of coconut or rich cream in sight, but it is super tasty. Squashes or pumpkins are perfect vehicles for soup, especially since you can really experiment with the flavours. Like cauliflowers, they are inexpensive, in season, and have a very good shelf life. I love that you can make pancakes, pie, cake, pasta sauce, chilli, and soup from the same vegetable.
Spices
This is a simple pumpkin soup, but a small list of spices gives it an authentic curry aroma and taste. Curry powder will not cut the mustard here. You will need coriander, chilli powder (preferably Kashmiri), Garam Masala, turmeric, star anise, fenugreek, and a garlic and ginger paste. The vegetable base is onion, fennel and pumpkin.
Toasted Garam Masala Seeds, Mint and Yogurt
The yoghurt balances the spices, but by all means, use crème fraîche, cream or sour cream. Either garnish with mint or whisk finely chopped mint with the yoghurt. Although not essential, the minty flavour helps to pop the spicy flavours.
Save the seeds from the pumpkin and dry roast with Garam Masala and salt. The perfect finishing touch to the soup.
The Pumpkin
Microwave, bake in the oven, or use from scratch. Any pumpkin or squash is ideal for making Pumpkin Soup. Baking or sauteing pumpkin gives the soup its flavour. I used a Musquee de Provence (which came from our local market and is a variety of butternut). Use whatever is local and to hand. I did soften the butternut in the microwave for this recipe, as Musquee are tricky to peel. I found it easier to quarter it, remove the seeds and then microwave for a few minutes. Its then much easier to scoop out the pumpkin flesh.
Serve with garlic naan bread and a minty yoghurt swirl.
Spicy Pumpkin Soup keeps in the fridge for 2-3 days or in the freezer for 2-3 months.
Spicy Pumpkin Soup
Ingredients
- 700-800 g pumpkin or butternut squash. Peeled and cubed or roasted/softenend in the microwave
- 1 large yellow onion – thinly sliced
- 1 bulb fennel including all fonds – thinly sliced
- 1½ tsp ground coriander
- 1-2 tsp Kashmiri chilli powder
- 1 tsp Garam Masala
- ½ scant tsp turmeric
- 2 petals star anise
- 1 bay leaf
- 1 tsp fenugreek
- 1 heaped tbsp ginger garlic paste (2-3 cm of ginger and 2 garlic cloves grated or whizzed in a mini mouli)
- 600-700 litre approx chicken or vegetable stock
- olive oil
- salt to taste
Mint Yoghurt
- 3-4 tbsp Greek yoghurt or similar (sour cream, creme fraiche or cream)
- handful mint leaves (stems removed and finely chopped)
Garam Masala Toasted Pumpkin Seeds
- 1 tsp Garam Masala
- ½-1 tsp salt
Instructions
- In a wide saucepan, saute the onion and fennel until they are soft and golden. Add the diced pumpkin and all the spices – including the ginger garlic paste.
- If you are using raw pumpkin, saute it with the onion and fennel for 8-10 minutes or until softened before adding the spices.
- Toss the mixture well to coat the vegetables in the spice. Cook gently for 3-4 minutes before adding ¾ of the stock. Bring back to a gentle simmer.
- Simmer over low heat until the pumpkin and vegetables are soft and ready to puree.
- Let the soup cool so you can puree it safely with a stem mixer. Season with salt if required. Bring it back to the heat and add enough stock to achieve your desired thickness. Bring it to a boil, then turn off the heat before serving.
- While the soup is cooling, put the pumpkin seeds into a dry frying pan and toast until they crackle and are crunchy. Add ½ tsp olive oil, make sure all the seeds are lightly coated, sprinkle over the Garam Masala and salt, shake and turn off the heat.
- Serve with garlic naan bread and a swirl of yoghurt – whipped with the finely chopped mint and sprinkled with the toasted pumpkin seeds.
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