It’s autumn and only a few days to Halloween, with plenty of pumpkin around and the weather getting cold, what better to have than a bowl of heartwarming homemade pumpkin soup! It is a very easy recipe, incredibly tasty and could be made vegan friendly.
- This recipe serves 4 people as a main dish (with a piece of bread or two!) or up to 6-7 people as a starter.
- I use a little bit of harissa to flavour mine which is a Middle-Eastern chilli paste. It is not mega spicy, but it has a kick. You could buy it in shops or make your own (check here). Alternatively if you don’t want it spicy at all just use some sweet smoked paprika (1/2 tsp) and 1 tbsp of lemon juice.
- I recommend roasting the pumpkins in the oven for 20-30 minutes before making the soup as it intensifies their flavour. If not, simply cook the pumpkins in the stock for 45 minutes.
- As I mention again in the ingredients, you could use any type of stock you like depending on your (or your guests’) dietary requirements. But beware that beef stock would make the soup look darker 😉
Serves 4-6 people
You will need:
- chopping board
- chefs knife
- oven & oven tray (if you’re roasting the pumpkins)
- 1 hob ring (i.e. only one pot goes on the hob)
- a medium-size pot with lid
- wooden spoon
- hand blender or liquidiser
- some spoons and toothpick (for the decoration)
- 1 large onion, finely chopped
- 1/2 tsp cumin seeds
- 1 tbsp vegetable/rapeseed oil
- 1/4 tsp ground turmeric
- 1/2 tsp ground sweet smoked paprika
- 2 tsp harissa paste
- 800 g pumpkin, cubed (ideally roasted in the oven for 20-30 minutes. if not still okay just cook it longer in the pot)
- 1 litre stock (vegetable, chicken or beef; homemade or shop bought; it’s entirely up to you, nobody’s judging!)
- salt & pepper
- chilli flakes (optional)
- pumpkin seeds to serve (optional)
- yogurt for serving (optional)
- Put the pot on the hob over medium heat until warm. Add the cumin seeds and toast for 10 seconds (they should pop slightly and start to release their scent).
- Pour in the oil. Add the onions and fry for 5 minutes stirring occasionally until translucent. Add the turmeric and paprkia, then stir to mix. Cook for 1 minute.
- Stir in the pumpkins. Cook for a minute. Add the harissa, stir and then pour in the stock. Bring to boil, then reduce the heat and put the lid on. Leave to cook for 30 minutes (45 minutes if the pumpkins were not roasted).
- Taste the soup and season to your liking. To serve, add some yogurt and harissa, pumpkin seeds and some chilli flakes if you like.