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Spiced Smooth Soup with Pumpkin

Lightly Spiced Pumpkin Soup
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Featuring just a hint of spice, this soup is rich, thick and perfect for pumpkin fans. The pumpkin and garlic are roasted first, for maximum flavor and sweetness. This makes a lovely lunch or appetizer. I love making spiced pumpkin soup during the cooler months.

Ingredients

Scale
  • 1 chopped yellow onion
  • 4 cups (1 liter) chicken stock
  • 4 garlic cloves
  • 2  pounds (900g) peeled, de-seeded pumpkin
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cooking oil
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • Cream, to serve (optional)

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Chop the pumpkin into small pieces and put them in a baking dish with the unpeeled garlic.
  3. Drizzle 3 teaspoons oil over and roast for 20 minutes.
  4. Take out the garlic but give the pumpkin another 10 minutes, or until tender.
  5. Don’t let it burn!
  6. Heat a teaspoon of oil in a big pot over a moderate heat.
  7. Add the nutmeg, cumin, onion, salt and black pepper.
  8. Cook for a minute, stirring continuously.
  9. Add the pumpkin and stock, then bring the soup to a boil.
  10. Peel the garlic and add it to the pot.
  11. Turn down the heat and simmer uncovered for 20 minutes or until the onion is soft.
  12. Puree the soup using a hand blender.
  13. If you have no hand blender, let the soup cool a bit then puree in a regular blender, in batches.
  14. Drizzle with cream if liked.

Notes

  • As it cooks the stock will reduce. The more it reduces the thicker your soup will end up.
  • Serve this soup with bread for dipping or even some shredded cheese on top instead of the cream.

Nutrition

Keywords: spiced pumpkin soup, spicy pumpkin soup recipe

Find it online: https://victoriahaneveer.com/lightly-spiced-pumpkin-soup/