I love, love, love simple recipes and this spicy pumpkin soup recipe is no different.
Plus we get to actually use the pumpkins that appear in abundance during October instead of simply discarding them.
I like my food spicier than this recipe so I added dried chilli seeds to the recipe but choose your heat level wisely.
- 600g pumpkin flesh, roughly chopped
- 2 celery sticks, roughly chopped
- 1 garlic clove, roughly chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 pinch chilli powder (optional)
- 800 ml vegetable stock
- 200 ml coconut milk (almond milk is fine)
- 1 tbsp pumpkin seeds (optional)
How To Make Spicy Pumpkin Soup
Put the pumpkin flesh into a food processor and blitz it for approximately 30 seconds.
You’ll know when it’s ‘done’ because the texture will be almost smooth.
Add the celery, garlic and spices and re-blitz again for 30 seconds.
Empty the mix into a large pan then add the vegetable stock and coconut milk.
Bring the soup to the boil and then cover, simmering for 15 minutes.
Remove from heat and blend until the soup becomes smooth.
This final blending process can be done this in batches to make things easier.
Check the soup has the right seasoning – add a little salt and pepper if you feel the flavour is not coming through.
Ladle the soup into warmed soup bowls.
To garnish – sprinkle with some pumpkin seeds and more freshly ground black pepper.