Spiced Pumpkin Soup

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Spiced Pumpkin Soup
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I’m absolutely in love with everything pumpkin at the moment. Love using it in both sweet and savoury dishes and am always on the lookout for new inspiration for warming pumpkin dishes.

This Spiced Pumpkin Soup is one of the dishes I have been making for years. It is a perfect autumn/winter warmer, that will definitely warm your cockles on a cold day! Add big hunk of fresh, buttered bread (or some crunchy croutons) and it doesn’t get any better or yummier than this! 🙂 

To make this soup you can use either pumpkin or butternut squash. When buying your pumpkin make sure you go for  smaller, cooking one as huge carving type pumpkins are not really suitable for eating. They are quite woody and taste truly horrible.

I haven’t used any cream or creme fraiche in this soup but added potato will definitely help with creaminess. If you are not a fan of ginger/turmeric combo why not try replacing these with some smoked paprika and touch of cayenne pepper for extra kick and serving it with crispy bits of chorizo? It’s good to have options, isn’t it? 😉

However, if you stick to the recipe, I promise you, you won’t regret it!

Spiced Pumpkin Soup

If you like cooking/baking with pumpkin try my Pumpkin & Plum Conserve Steamed Pudding it really is as good as it sounds. 🙂

Spiced Pumpkin Soup

Yield: 4

Ingredients

  • 850g- 1kg pumpkin or butternut squash (peeled and diced)
  • 20g clarified butter or regular unsalted butter
  • 1 leek (cleaned and sliced) or you can use onion instead
  • 2 garlic cloves (crushed or chopped)
  • 2 celery stalks (roughly chopped)
  • 2 carrots (peeled and roughly chopped)
  • 1 small potato (peeled and roughly chopped)
  • 1 ltr vegetable or chicken stock (from cube is fine)
  • 1 tsp sea salt
  • 1 tsp turmeric
  • half a tsp ground ginger
  • half a small bunch of coriander
  • more coriander and croutons to serve

Instructions

  1. Melt butter in a large pan and add your leek or onion. Fry it for a few minutes stirring occasionally until soft but not too coloured.
  2. Add garlic and all the remaining veg you've prepared earlier and let these fry for a few minutes until they start to soften.
  3. Add salt, ginger, turmeric and stir well.
  4. Add stock and half a small bunch of coriander (stalks and leaves).
  5. Stir well and bring to a boil.
  6. Cover and simmer until all the vegetables are soft approx 10-15 min.
  7. Blend the soup with stick blender until smooth. Adjust seasoning to your taste and serve with croutons and extra coriander garnish.
https://joskitchenlarder.com/2017/10/09/spiced-pumpkin-soup/

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Spiced Pumpkin Soup

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I’m linking my Spiced Pumpkin Soup with the following pages:

Meat Free Mondays hosted by Jacqueline at Tinned Tomatoes

Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes and by Eb at Easy Peasy Foodie 

Cook Once Eat Twice hosted by Corina at Searching for Spice

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Simple and in Season hosted by Katie at Feeding Boys

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Link up your recipe of the week 

Brilliant blog posts on HonestMum.com  

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10 Comments

  • Reply Eb Gargano | Easy Peasy Foodie

    This sounds so lovely and just the sort of thing I love to eat on a chilly autumn or winter’s day. I like both spice combinations…and would be quite tempted to throw them all in and see what happens…I do love my spices! Thanks for sharing with #CookBlogShare 😀 Eb x
    Eb Gargano | Easy Peasy Foodie recently posted…4 Awesome Apple Recipes and #CookBlogShare Week 41My Profile

    October 11, 2017 at 5:33 pm
    • Reply joskitchenlarder

      Thanks Eb! This one is a perfect autumn/winter warmer indeed! I absolutely love both spice combinations too but never tried them together. Perhaps next time I will for a bit of Spiced Pumpkin Soup Fusion 🙂 x

      October 11, 2017 at 6:41 pm
  • Reply Claire Thomas

    I love a squash soup, and I am mad for turmeric at the mo so I must give this a try! I have added to my pumpkin spice board on Pinterest as well x #recipeoftheweek

    October 11, 2017 at 8:27 pm
    • Reply joskitchenlarder

      Thank you Claire! 🙂 I do love turmeric too! Such a wonderful flavour plus all the goodness that comes with it! xx

      October 12, 2017 at 2:21 pm
  • Reply Kirsty Hijacked By Twins

    A perfect soup for this time of year! Delicious! Thank you for sharing with #CookBlogShare x
    Kirsty Hijacked By Twins recently posted…Alioli Fish Feast Paired with Le Petit Ballon Bordeaux Blanc SecMy Profile

    October 15, 2017 at 2:18 pm
    • Reply joskitchenlarder

      Thanks Kirsty! Got to have pumpkin soup in October, it’s a must! 🙂 x

      October 16, 2017 at 9:55 am
  • Reply jacqui

    Love pumpkin soup and spicing it up a bit all the better. Sounds yummy
    jacqui recently posted…Pasta with Creamy Pork and SageMy Profile

    October 16, 2017 at 9:06 am
    • Reply joskitchenlarder

      Thanks Jacqui! I absolutely love fragrant spices and these work so well in combination with pumpkin.

      October 16, 2017 at 9:54 am
  • Reply Corina Blum

    I love ginger and turmeric in a pumpkin soup and think this would be perfect right now. It looks beautifully creamy too. Thanks for sharing with #CookOnceEatTwice x

    October 19, 2017 at 2:06 pm
    • Reply joskitchenlarder

      Thank you Corina! Fragrant spices are brilliant in soups at this time of year aren’t they. Plus that slight amount of heat from ginger is an added bonus too. Pleasure to join in as always. x

      October 19, 2017 at 2:12 pm

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