SPICY PUMPKIN SOUP RECIPE RECIPES
SPICY PUMPKIN SOUP RECIPE | BBC GOOD FOOD
Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping
Provided by Anna Glover
Categories Lunch, Starter
Total Time 1 hours 35 minutes
Prep Time 35 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
- Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
- When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.
Nutrition Facts : Calories 315 calories, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 8 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.59 milligram of sodium
SPICY PUMPKIN SOUP RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 Servings
Number Of Ingredients 10
Steps:
- In a pan, warm oil over medium-low heat. Sauté onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeño and garlic; cook for 3 minutes, stirring often.
- Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in a blender. Serve hot.
Nutrition Facts : Calories 114 calories, CarbohydrateContent 8 g, FatContent 8 g, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 3 g, SodiumContent 431 mg
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SPICY PUMPKIN SOUP - BBC GOOD FOOD
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From eatsmarter.com
Reviews 5
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Reviews 5
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