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
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
- 1 tsp ginger powder
- 1 tbsp garam masala powder
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp red chili powder
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
Data source: USDA
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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