At Halloween, pumpkins aren’t just for carving.
Try this delicious and warming pumpkin soup.
Ingredients – serves 8 – 10
- 1 medium size pumpkin
- 125g butter
- 2 Onions
- 2 carrots
- 1 leek
- 2 sticks celery
- 2tsp cumin powder
- 1tsp coriander powder
- 1tsp turmeric
- 1tsp cayenne pepper
- 1 medium potato, peeled and diced
- 1.5 – 2.0 litres chicken stock (or water and stock cubes)
Making the soup
Cut the pumpkin in half. Remove and reserve the seeds for toasting – see below.
Cut each half into four and lay the pieces on a baking tray.
Melt the butter in a soup pan.
Use a little of the butter to brush the flesh of the pumpkin.
Roast the pumpkin in a preheated oven (180ºC, gas mark 4-5) for about an hour, or until the edges start to colour and the flesh softens.
While the pumpkin roasts, dice the onion, carrot, leek and celery add to the soup pan and soften, without colouring, over a low heat.
When the vegetables are soft, stir in the spices.
Carefully add the hot, roasted pumpkin to the soup pan (no need to remove the skin).
Add the diced potato and the chicken stock, bring to the boil and simmer for about 45 minutes.
Blend the soup with a stick blender and pass through a sieve.
Add a little water or more chicken stock if you want a thinner consistency.
Taste your soup. Adjust the spices and add salt as necessary
Serve with a swirl of cream and a few toasted seeds.
Toasting the pumpkin seeds
Pat the seeds dry and toss them in a little olive oil and spread them out on another baking tray.
Roast them in the same oven as the pumpkin, turning occasionally to ensure they brown evenly.
When ready, toss them in a bowl with a sprinkle of salt.
Leave to cool.
(Any extra seeds make a great snack and will keep well in an airtight container for a week or more.)
Hi, I’m Ralph – a nutritionist with over 25 years’ experience as a professional chef. I’m based in Edinburgh where I provide one-to-one nutrition coaching. If you’re not in Edinburgh I can help you online.