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I loooove pumpkin season! And I love my warm spiced pumpkin soup.
I’ve been making variations of this soup for years. Therefore it’s high time for me to share this recipe with you. Throughout these years I’ve figured out some things that make this soup super tasty.
Always coming back to warm spiced pumpkin soup
I’ve been coming back to this soup every fall and every winter for years because it’s:
- super simple to make
- incredibly delicious
- warm and creamy
There are some things I always add to my pumpkin soup because I can’t imagine it without those ingredients:
- coconut milk
- chili powder
- (tons of) garlic
I’m not saying that this soup doesn’t exist without these ingredients, but for me, it’s just not what I want from it. That’s why these three ingredients are core to my pumpkin soup. Along with orange pumpkin, of course.
Which pumpkin should I use?
For my pumpkin soup, I usually use orange Hokkaido pumpkin (Red Kuri squash). I remember using butternut squash once and it was really good. I think you could use any orange(ish) pumpkin. I feel like zucchini would work too, but that’s just not warm spiced pumpkin soup then, but more like its summer-time cousin.
I am indeed crazy about this soup. Every time the summer’s coming to an end, I can’t wait for Hokkaido pumpkins. Although I’m not a fan of cold and rainy days, I do like my pumpkin soups, pumpkin pies, pumpkin spice (oh, yes, I’m that kind of person) … and cookies! But that’s a different story.
Let’s focus on our warm spiced pumpkin soup, shall we?
Warm Spiced Pumpkin Soup
Ingredients
- 1 kg pumpkin hokkaido, butternut squash etc.
- 2 onions
- 1 l water
- salt
- pinch ground cumin
- pinch ground nutmeg
- ¼ tsp thyme
- 2½ tsp garlic powder
- 2 tsp curry powder
- ½ tsp chili powder
- 150 ml coconut milk canned, full fat
- 1 tbsp balsamic vinegar
Instructions
- Chop onions, Clean your pumpkin - don't peel it, the skin is really hard and it will soften as the pumpkin cooks. But do take the seeds out and cut it in 1x1cm dices.
- Sautée onions in a pot using water instead of oil. You can also use some oil if you want to. Once they start turning brown, add pumpkin pieces and sautée that for a minute or two. Then add water. Let it simmer for about 15 minutes. Don't forget to add the salt!
- After pumpkin softens up, blend it with a hand blender. When it's creamy and there are no big chunks left, add spices. Stir them into the soup well.
- Serve hot with a piece of bread.
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