Warming Spiced Pumpkin Soup
A thick, creamy pumpkin soup flavoured with fennel seeds and turmeric for a gentle, warming spice. Perfect for chilly autumn evenings and making the most of seasonal pumpkins.
Servings: 4 bowls
Equipment
- 1 Large saucepan or soup pot
- 1 Sharp knife
- 1 Chopping board
- 1 Wooden spoon
- 1 Blender or food processor
Ingredients
- 1 medium pumpkin seeds and tough rind removed, flesh chopped into chunks
- 1 onion peeled and chopped
- 2 cloves garlic peeled and chopped
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1.4 litres vegetable stock enough to cover the pumpkin
- 2 tsp cooking oil
- salt to taste
Instructions
Prepare the vegetables
- Peel and chop the onion and garlic
- Remove the pumpkin seeds and tough rind from the pumpkin, then cut the flesh into roughly even-sized chunks.
Soften the onion and garlic.
- Heat the oil in a large saucepan.
- Add the onion and garlic and cook gently for about 5 minutes, stirring occasionally, until softened.
Add the spices.
- Stir in the fennel seeds and turmeric. Cook for about 1 minute to release their flavours.
Add the pumpkin and stock.
- Add the pumpkin pieces and stir to coat them in the spices.
- Pour in enough vegetable stock to cover the pumpkin, approximately 1.4 litres.
Simmer
- Bring to a gentle simmer and cook for approximately 30 minutes, until the pumpkin is completely soft.
- Test a few pieces with a fork before blending.
Blend the soup.
- Allow the soup to cool sufficiently, then blend in batches using a food processor or blender until thick, smooth and creamy. Follow your appliance's instructions for processing warm liquids.
- If any pumpkin pieces are still firm, cook the soup a little longer before blending.
Season and serve.
- Taste the soup and add salt as needed. Ladle into four medium bowls and garnish with pumpkin seeds. Add a swirl of cream if you like.
Notes
Recipe Notes
- Pumpkin: I used one medium pumpkin. The amount of flesh will vary depending on its size, so add just enough stock to cover the pieces.
- Spices: The fennel seeds and turmeric give the soup gentle warmth rather than making it hot.
- Blending: Allow the soup to cool sufficiently before using a food processor or blender, following your appliance's instructions.
- Thickness: The soup may thicken slightly as it cools. If it's too thick, add a little extra stock or water. If it's too thin, simmer it gently without a lid to reduce the liquid, stirring occasionally.
- Seasoning: Taste and add salt after blending, as the stock may already contain salt.