Spicy Pumpkin Soup is easy to make from scratch or with canned pumpkin. The sweetness of pumpkin is complemented by the earthiness of spices and can be on your table in 15 minutes!
My family love a good hearty soup but before moving to France there was no way you would have got them to eat pumpkin; it's just not generally eaten in Britain. When we moved here I noticed that everyone has a little potager or vegetable garden and nearly everyone grows pumpkins. This was my first year harvest and I couldn't believe how easy they are to grow.
How to make pumpkin puree from scratch in the oven
In the UK and France it's not easy to find cans of pumpkin puree but it's easy to make your own if you have a pumpkin.
Cut a pumpkin in half, through the equator and scrape out all the seeds and stringy bits. Place each half on a baking sheet, cut side down and roast at 180 degrees C for about an hour.
Scrape the flesh from the skin into a food processor and process to a puree. With this method the puree is not too wet and best of all there is no chopping and peeling.
Freeze the puree in batches of about 500g.
What are the ingredients for Spicy Pumpkin Soup?
You will need a can or some homemade pumpkin puree and some rough chopped onions.
For the spice I've used ground coriander and cumin. I've also used some tamarind paste. If you've not used it before it has a sweet and sour tang and is delicious in curries. If you can't get any then leave it out.
For creaminess I've used coconut milk, and you can use the reduced fat version, and also some desiccated coconut.
The garnish is a little more coconut milk and some fresh coriander.
How to make the soup
This Spicy Pumpkin Soup is very easy to make.
Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes until softened, stirring occassionally.
Add the spices and sit continuously for 1 minute.
Tip the onion mixture back into the saucepan with the remaining ingredients and bring to a simmer. There shouldn't be any need to thicken the soup which will still have a little texture from the onions and coconut.
Pour into bowls and garnish with some coriander leaves and some extra coconut milk.
Variations of Spicy pumpkin Soup
You could always use root vegetables and cook in the stock and blitz the mixture at the end instead. Try parsnip with apple or carrot with swede. Butternut squash can also be prepared in the same way as pumpkin and used as a substitute.
How to store
Let the soup cool and refrigerate or pack into containers and freeze. Allow to defrost thoroughly and cook over a medium heat until hot.
Other soup recipes
- French Onion Soup
- Broccoli and Stilton Soup with 3 ingredients
- Fat Free Leek and Potato Soup
- Roasted Tomato Soup
- Tarragon and Mushroom Soup
- Chicken and Bacon Chowder
- Oriental Duck Broth
- Seafood Bisque
Curried Pumpkin Soup
- 450 g pumpkin puree 1tin
- 1 tablespoon tamarind paste optional
- 2 tablespoon ground cumin
- 2 tablespoon ground coriander
- 2 teaspoon sugar
- 100 ml coconut milk
- 2 tablespoon dessicated coconut
- 750 ml vegetable stock
- 2 onions roughly chopped
- 1 tablespoon oil
- 2 tablespoon chopped fresh coriander
- Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes.
- Increase the heat and add the ground spices, stirring for 1 minute.
- Blitz the onions with a little of the stock and return to the pan with the remaining ingredients.
- Bring to a simmer, check the seasoning and serve garnished with extra coriander and coconut milk.
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