As the weather cools and autumn sets in, there’s nothing more comforting than a warm bowl of homemade pumpkin soup. Packed with seasonal flavour and gentle spices, this soup is creamy, satisfying and perfect for chilly days.
Whether you're cooking for family or preparing a cosy lunch, this easy pumpkin soup recipe brings comfort to the table without being too rich. Using fresh pumpkin and a hint of spice, it’s a simple yet impressive dish for any day of the week.
Ingredients
For the pumpkin bowls (optional but great for presentation):
- 1 large pumpkin (about 1.8 kg) or 4 smaller pumpkins
- 2 tablespoons oil
For the soup:
- 50 g butter
- 900 g pumpkin flesh (cut into 2.5 cm cubes)
- 1 tsp ground cumin
- 1 tsp garam masala
- 2 garlic cloves, crushed
- 1 onion, chopped
- 1 litre hot vegetable stock
- 300 ml coconut milk
- Sea salt and freshly ground black pepper
To garnish:
- Toasted pumpkin seeds (optional)
Method
If you'd like to serve your soup in pumpkin bowls, start by preheating your oven to 180°C (fan). Slice the top off each pumpkin and remove the seeds and stringy insides. Carefully scoop out a little more flesh, leaving around 2 cm of wall so the pumpkin stays intact. Place the pumpkins and lids on a baking tray lined with parchment. Brush the insides with oil and roast for around 30 minutes, until tender but still firm. Set aside to cool.
To make the soup, melt the butter in a large saucepan. Add the chopped pumpkin flesh, garlic, onion, cumin and garam masala. Season with salt and pepper. Cover and cook gently for about 15 minutes, stirring occasionally so nothing sticks.
Pour in the hot vegetable stock, bring to the boil, and cook until the pumpkin is completely soft. Stir in the coconut milk and warm through. Use a stick blender or food processor to blend until smooth and creamy.
Serve the soup in the roasted pumpkins or in bowls, and top with a sprinkle of toasted pumpkin seeds for added crunch.
Why You’ll Love This Pumpkin Soup
This pumpkin soup is ideal for anyone looking for a seasonal recipe that’s both wholesome and flavourful. The addition of warm spices adds depth without overpowering the natural sweetness of the pumpkin. Coconut milk gives a creamy finish without the need for dairy cream, making it a lighter, plant-friendly option.
0 Comments