Spicy Roasted Pumpkin Soup Spicy Roasted Pumpkin Soup Spicy Roasted Pumpkin Soup
Spicy Pumpkin Soup – Energy Saving Version Spicy Pumpkin Soup – Energy Saving Version Spicy Pumpkin Soup – Energy Saving Version
Here’s an energy saving version of the Spicy Roasted Pumpkin Soup Recipe for you to try. If you have a pressure cooker, you’ll save even more energy. If you’d like to view my original Spicy Roasted Pumpkin Soup recipe, click here.
Serves: 8
Ingredients:
1 pumpkin, up to around 2kg in weight, peeled and cubed into 1″ pieces (reserve the seeds, see Tip) or use the scooped out flesh if you’re making lanterns.
1 tbsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 red chilli, finely sliced or a pinch of chilli flakes to your own taste
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
20g ginger, peeled and finely chopped
1 ltr bouillion powder stock or veg stock
Crème fraiche to serve, optional
Tip: wash off any pulp and dry the pumpkin seeds but don’t leave them wrapped drying in kitchen roll like I’ve done in the past. The seeds are sticky and so perhaps you can image the mess when it all gets stuck together! Use a clean tea towel instead. You can save the seeds for 2 – 3 days in a air tight container in the fridge for 2 -3 days or in the freezer for up to one year. This way you can roast them at the same time when you’re using the oven for something else. When you’re ready to toast them, toss them in a little olive oil and pop them in the oven on a baking tray, turning regularly for about 15 – 20 minutes until nicely golden. Sprinkle them with a little salt if you wish and enjoy as a healthy snack.
Method:
Gently fry the chopped onion until translucent in the olive oil with a pinch of salt.
Add the cumin, coriander, garlic, ginger and sliced chilli / chilli flakes (omit the seeds in the whole chilli if you prefer a milder spice) and continue to cook over a gentle heat for around 2 minutes, stirring constantly to prevent the spices from burning.
Add the cubed/scooped pumpkin and stir to coat.
Add the vegetable stock and simmer for a further 20 – 30 mins or until the pumpkin is tender. If you have a pressure cooker you can reduce the cooking time to 10 – 12 minutes.
Allow to cool a little then blend to a smooth consistency.
Season to taste and serve with a dollop of Crème fraiche if you like and sprinkle with some toasted pumpkin seeds.
Enjoy!
Ann x
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