Spiced Pumpkin Soup
Food Lite Meals

Creamy Spiced Pumpkin Soup

Spiced Pumpkin Soup

 

Pumpkin soup has to be one of the best one of the best soups every, even the kids love to eat it. Its also a great meal or snack to have ready to go in the freezer for those quick mid week dinners or lunches. Team it with some warm crust bread or even scones and you have a fantastic meal or snack.

Spiced Pumpkin Soup

This is a delicious, spicy pumpkin soup that will warm you up in no time. Pumpkins are in season now and if you’re craving something a little spicy, then why not give this recipe a try. I used Jap pumpkin, but you really can use any variety you like. You’ll need:

1 brown onion, finely chopped
2 cloves garlic, crushed
3 teaspoons ground cumin
2 teaspoons ground coriander
¼ – ½ teaspoon chilli powder to taste (optional)
1.7 kg pumpkin, cut into small chunks
1 litre chicken stock (or vegetable stock)
1 cup water
1 can coconut cream or coconut milk
Salt and pepper to taste

In a large saucepan, gently fry the onion in a little oil over a medium heat until it softens (do not allow to brown). Add the garlic and spices and fry for another minute until aromatic.

Add the pumpkin, stock and water. Increase the heat and bring to the boil, then reduce to a simmer for around 20 minutes or until the pumpkin is soft.

Take the soup off the heat and use a stick blender to puree until smooth. Stir in the coconut cream/coconut milk and season with salt and pepper to taste.

This soup really is too easy. If you don’t like the chilli, leave it out. If you don’t have chicken or vegetable stock, then just use water. If you like a thicker soup, reduce the amount of liquid. The coconut cream or coconut milk is totally optional as well. Just use what you have. Each variation will taste different, but still delicious.

I hope this soup keeps you warm this winter. Enjoy.

Spiced Pumpkin Soup

 

Spicy Pumpkin Soup

A Delicious Spicy Pumpkin Soup Recipe to Warm you up this Winter
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Australian
Keyword: Punpkin Soup
Servings: 6
Author: Homebasics101

Ingredients

  • 1 Brown Onion Finely Chopped
  • 2 Cloves Garlic Crushed
  • 3 tsp ground cumin
  • 2 tsp ground Coriander
  • 1/4 tsp Chilli powder to taste - add more if like heat
  • 1.7 kg pumpkin cut into small chuncks
  • 1 L Chicken Stock or vegetable stock
  • 1 cup water
  • 1 can coconut cream or coconut milk
  • salt and pepper

Instructions

  • In a large saucepan, gently fry the onion in a little oil over a medium heat until it softens (do not allow to brown). Add the garlic and spices and fry for another minute until
    aromatic.
  • Add the pumpkin,stock and water. Increase the heat and bring to the boil, then reduce to a simmer for around 20 minutes or until the pumpkin is soft
  • Take the soup off the heat and use a stick blender to puree until smooth. Stir in the coconut cream/coconut milk and season with salt and pepper to taste

Notes

This soup really is too easy. If you don’t like the chilli, leave it out. If you don’t have chicken or vegetable stock, then just use water. If you like a thicker soup, reduce the amount of liquid. The coconut cream or coconut milk is totally optional as well. Just use what you have.
 

 

 

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