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!
If you like cooking/baking with pumpkin try my Pumpkin & Plum Conserve Steamed Pudding it really is as good as it sounds. 🙂 You will need some pumpkin puree to make it so make sure you check out my guide on how to make your own Easy Homemade Pumpkin Puree.
If you are soup lover and maker, you might want to make your own stock too. This particular soup is fully veggie but you could also make it with your own, homemade chicken stock. Feel free to check my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).
Spiced Pumpkin Soup
- 850 g- 1kg pumpkin or butternut squash peeled and diced
- 20 g 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
- 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.
- Add garlic and all the remaining veg you've prepared earlier and let these fry for a few minutes until they start to soften.
- Add salt, ginger, turmeric and stir well.
- Add stock and half a small bunch of coriander (stalks and leaves).
- Stir well and bring to a boil.
- Cover and simmer until all the vegetables are soft approx 10-15 min.
- Blend the soup with stick blender until smooth. Adjust seasoning to your taste and serve with croutons and extra coriander garnish.
Pin For Later!
I’m linking my Spiced Pumpkin Soup with the following pages:
Meat Free Mondays hosted by Jacqueline at Tinned Tomatoes
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