This recipe takes ordinary pumpkin soup to the next level. If you’re a pumpkin soup purist or not a spice fan, this might not be for you. For everyone else, this will be the only way you eat pumpkin soup from now on. Guaranteed.
- 2 tsp canola oil or coconut oil
- 1 tsp cumin seeds
- ¼ tsp dried chilli flakes
- 1 Tbsp curry powder I used homemade Madras spice mix
- 1 onion roughly chopped
- 4 garlic cloves minced
- 800 g pumpkin chopped into large chunks
- 1 L vegetable stock
- ½ lemon for seasoning
- coconut cream for garnish
- coriander for garnish, substitute parsley
- 1 Heat oil in a large saucepan on a medium heat, add cumin seeds and continue to heat until the seeds start to pop.
- 2 Add chilli flakes and curry powder, stirring over the heat for one minute.
- 3 Add the onion and cook until golden, seven to 10 minutes. Then add the garlic and cook for one minute.
- 4 Add the pumpkin pieces and coat in the spices, then add the vegetable stock. Bring to the boil then reduce to a simmer. Cover and cook for 10 minutes or until the pumpkin is soft.
- 5 Blend the soup with an immersion blender, or wait until it has cooled and blend in a jug blender. Season with salt and lemon juice. Garnish the soup with a swirl of coconut cream, a few coriander or parsley leaves and plenty of cracked pepper.