Name: Spicy Pumpkin Soup Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 kg pumpkin (peeled, deseeded, and chopped into bite-sized chunks); 850 ml vegetable stock; 2 tbsp extra virgin olive oil; 1 large onion (finely chopped); 4 garlic cloves (finely chopped); 100 ml double cream; 1 tsp ginger powder; 1 tbsp garam masala powder; 2 tbsp ground cumin; 2 tbsp ground coriander; 1 tsp red chili powder

Here is a heartwarming early autumn soup recipe that is spicy, tasty, and full of flavor. If you see a fresh pumpkin, be sure to try this recipe which happens to be perfect for meal prep and batch cooking.

Spicy Pumpkin Soup Recipe

How to make fresh creamy pumpkin soup with some garam masala spices, other spices, and cream. Store leftovers in fridge or freezer for your work lunch or dinner on a cold autumn night.

5 from 1 vote

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Prep Time 25 mins

Cook Time 25 mins

Total Time 50 mins

Course Dinner, Lunch, Meal Prep

Cuisine American

Servings4 people

Calories (per serving)269 kcal

Equipment

1 High Speed Blender optional
1 Air Fryer optional

Ingredients

1 kg (8.5 cups) pumpkin peeled, deseeded, and chopped into bite-sized chunks
850 ml (3.5 cups) vegetable stock
2 tbsp extra virgin olive oil
1 large onion finely chopped
4 garlic cloves finely chopped
100 ml (3.4 floz) double cream

Spices and seasoning

Instructions

Prepare pumpkin chunks

In a mixing bowl combine pumpkin chunks, spices, and olive oil.
Stir to combine with wooden spoon.
Transfer to baking tray.
Bake in oven for 40 minutes on 350F (180C) in oven or 20 minutes in the iar fryer.
Ensure you check half way through and stir the spicy pumpkin chunks.
Allow pumpkin chunks to cool down.

Make Soup

In a large saucepan, add olive oil, onion and garlic. Fry for 5 minutes.
Add the vegetable stock. Cook for further 5 minutes and bring to a simmer.
Combine the pumpkin chunks and vegetable stock in a high-speed food processor and blitz until creamy and smooth.
Transfer to saucepan and simmer with cream.

Notes

For best results use any type of high-speed food processor or blender.

Nutrition

Serving: 1servingCalories: 269kcalCarbohydrates: 28gProtein: 5gFat: 17.74gSaturated Fat: 6.99gPolyunsaturated Fat: 1.34gMonounsaturated Fat: 8.21gCholesterol: 28.42mgSodium: 870.81mgPotassium: 1042.41mgFiber: 3.78gSugar: 11.17gVitamin A: 22289.3IUVitamin C: 27.12mgCalcium: 131.1mgIron: 4.78mg

Data source: USDA

Keyword quick spicy soup recipe

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How To Store Spicy Pumpkin Soup

Ensure you use an air-tight storage container to keep the soup extra fresh. If you have a spare lemon, squeeze half in the container for extra freshness.

Method	Duration
Fridge	3 to 4 days.
Freezer	4 to 6 months.

How To Reheat Spicy Pumpkin Soup

Method	Duration
Saucepan	5 minutes, on medium heat.
Microwave	2 minutes, covered.

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