It's that time of year for nourishing comforting soups, stews and curries. This delicious spiced vegan pumpkin soup is ideal for those cold Autumn days. It's easy to make and full of good nutrition. Impress your friends with this restaurant style presentation.
I love pumpkins
I was first introduced to pumpkins when working in the Michelin star kitchens of Gidleigh Park with Michael Caines back in 2008. Coming from the West of Ireland we only ever carved pumpkins at Halloween. We never actually had them a part of our dinner!
This Spiced Pumpkin Soup recipe is my rendition of the Pumpkin Soup recipe I learnt to cook in Gidleigh Park as a 20 year old commis chef. Adding in some warming spices inspired by my Asian culinary adventures.
I love pumpkins so much that I wrote an entire blog post about them! Please follow this link to learn all about this wonderous and versatile ingredient to incorporate into your recipes.
Star Ingredients for spiced pumpkin soup
I use Kabocha pumpkin for this soup. You can use whatever variety of local and seasonal pumpkin you find at your market.
To make this soup you will need:
- Olive oil
- Ginger root
- Turmeric powder
- Cumin seeds
- Water or vegetable stock
- Coconut milk
It's worth noting that different varieties of pumpkins will vary in colour and flavours throughout the season.
For the garnish topping
This garnish is optional, it adds a nice restaurant style presentation and provides some extra texture.
- Roasted mixed mushrooms
- Roasted shallots
- Pumpkin seeds
Chefs Top Tip
By roasting the pumpkin first, you caramelise the natural sugars in the pumpkin. This will give a far superior flavour and texture than boiled pumpkin.
You guys are going to love this spiced pumpkin soup. It’s
- Lightly spiced
- Simple to make
- Cost effective
Ok lets get cooking, delighted to share this recipe with you. Let me know how you get on with it in the comments box.
Spiced Pumpkin Soup
For the soup
- 100 g Mushrooms selection
- 20 g Pumpkin seeds
- 50 g Baby onion roasted
- Assemble all ingredients.
- Peel and slice the onions, garlic and ginger.
- Peel and slice the pumpkin into small wedges.
- Add the pumpkin and ½ the olive oil to bowl and season with a pinch of pink salt. Add this to a baking tray and roast in a pre-heated oven at 180c for 25 minutes until lightly golden brown.
- Meanwhile, add the remaining olive oil to saucepan and add the sliced onions, garlic and ginger, add a pinch of salt and saute gently for 4-5 minutes.
- Next, add the cumin seeds and turmeric, cook out for another 4 minutes.
- Now add the roast pumpkin, water and coconut milk.
- Bring to a gentle simmer and cook out for 8-10 minutes.
- Check seasoning, and add salt and pepper to taste.
- Allow to rest for 5 minutes.
- Add the soup to a blender and blitz for about 20 seconds on high until nice and smooth.
- Pour into serving bowls ready to serve, otherwise pour into storage container.
- This soup will last for up to 3 days in the refrigerator or 3 months in the freezer.
For the garnish
- Roast the mushrooms and onions in olive oil with a small pinch of salt until golden brown and cooked.
- Add the cooked mushrooms and pumpkin seeds to the top of the soup and serve
ADD YOUR OWN RECIPE NOTES
Check out some of my recent posts
Join the community
You are welcome to join the Holistic Chef Academy community, please add your email address for more healthy seasonal recipes.
Happy Cooking 🙂