Pumpkin spice soup
Love pumpkin? Hate pie? The logical conclusion is soup.
For me, this is where pumpkin belongs. I have never been able to see the point of pumpkin pie, and while the pumpkin recipes on Pinterest get madder and madder with every passing day, it’s hard to go wrong with soup.
This soup is cooked with some fairly strong curry spices, then mellowed out with coconut milk. Once pureed, it has the texture of velvet.
I made a relatively small batch of this soup because my greengrocer is happy to sell me pumpkin by the slice. But you can easily double or triple it to feed a crowd.
Time needed: 45 minutes
Serves: 6 as a starter, 4 as a main course
What you need:
1 tbsp olive oil
500g pumpkin, chopped into 1-2 inch dice
1 medium onion, finely chopped
1 cloves of garlic, minced
3 inches of fresh ginger, grated
½ tsp curry powder
½ tsp red pepper flakes
1 hot green chilli, seeds removed and finely chopped
200ml pack coconut milk
2 cups chicken stock
How to make it
- Heat the olive oil in a heavy bottomed pan over a medium heat.
- Tip in the onion, garlic and ginger and stir-fry for a few minutes.
- Add the spice powders and the fresh chilli and stir fry for a further minute until the flavours begin to release (you’ll smell it).
- Add the tomato paste and stir again until well combined. Cook for a further 1 minute. Don’t worry if things start to get a little sticky here, this is meant to happen. If you’re worried about the mixture burning, just add a drop of hot water to deglaze.
- Next tip in the pumpkin pieces and stir fry with the spice mix for around 5 minutes until well coated.
- Once 5 minutes are up, add a splash of hot water to deglaze the pan thoroughly (i.e. scrape off the delicious sticky brown bits that will probably have collected on the bottom of the pan).
- Pour in the coconut milk and the stock, and stir again until combined. Bring the whole mixture to a boil, lower the heat and then simmer with a lid on for 30 minutes.
- After 30 minutes is up, the pumpkin pieces should be meltingly soft. Check with the tip of a sharp knife. If the pumpkin is still a little hard, simmer for a further 10 minutes or so, until the flesh is soft.
- Carefully remove from the heat, and then use a hand held blender to puree to a rich, velvety thickness. At this point, check the seasoning. Add the salt a pinch at a time until you reach the desired level. Dish out immediately and enjoy.