Spicy Pumpkin Soup Recipe

Written by Christopher Ellis • Posted on 26 October 2020 • Read time 3 mins

Recently I was talking with a friend of mine about how Halloween is celebrated in different countries around the world. She is Ukrainian, and I was curious to know if celebrating Halloween is a big deal in the Ukraine. I was saying that here in the UK it is not so important, at least not as important as it is in America. That being said, I told her that I would probably still carve a pumpkin and make some pumpkin soup. As it turns out, my friend likes pumpkin soup. So, Anastasia, here as promised is the recipe.

Ingredients (Serves 4)

Medium sized pumpkin (or 400g tin of pumpkin puree)
Vegetable stock cube
Chicken stock cube x 2
Double cream x 600ml
Ground Tumeric x 2 tsp
Ground coriander x 2 tbsp
Ground cumin x 1 tbsp
Curry powder x 1 flat tbsp
Mixed spice blend (cinnamon, nutmeg, ginger, cloves, coriander, caraway seeds) x 2 tsp
Cayenne pepper or chilli powder 1/2 tsp
Fresh coriander (optional to garnish)
Fresh chilli (optional to garnish)
Small onions x 3
Medium sized carrot x 1
Garlic cloves x 2
Slice of stale bread cut into 2cm cubes
Sunflower oil
Freshly ground black pepper
White sugar

Method

If using fresh pumpkin cut the top off of your pumpkin and remove the seeds and pulp. Discard the seeds (or optionally save them and dry them in your oven at 150°C for approximately 45 minutes - they make a great snack or addition to granola). Place the pulp in a bowl. Using a large spoon clean the inside of the pumpkin by removing a layer of the soft flesh all the way around. Add this to the bowl with the pulp and set to one side.
To make the croutons, heat 3 tablespoons of sunflower oil in a large saucepan on a medium heat. Once the oil is hot add your cubed bread and fry until golden. Stir regularly to prevent burning. Once they turn golden tip them onto some kitchen towel and set them aside to cool.
Cut your onions into quarters and add them to a food processor along with your peeled garlic cloves, spices and sunflower oil. Blend until you get a smooth paste.
Add your onion paste mix to a large pan and set it to a medium heat. Cook for 2 minutes stirring frequently.
Peel your carrot and cut it into 8 pieces. Add it to your food processor along with the stock cubes, pumpkin pulp and pumpkin flesh. Add 6 tablespoons of water and blend until it becomes a smooth puree you might need to add a little more water depending on how old your pumpkin is.
Add your pumpkin puree to the pan. After 2 minutes reduce the heat to low and add 5 tablespoons of sugar (cut this down to two if using canned pumpkin) along with 600ml of water. Put on the lid and leave to simmer for 25 minutes.
After 25 minutes taste it to check for sweetness, at this point it will probably taste far too bitter. Pumpkins grown for carving at Halloween (at least those sold in the UK) tend to be quite tough and can have a bitterer taste compared to other varieties. Add more sugar until you reach your desired level of sweetness.
Now add in 550ml of your cream and leave it to simmer for 40 minutes with the lid on. Check on it periodically, stirring and adding a little water if needed.
After the 40 minutes is up, taste it again to adjust the spice and seasoning. At this point, the sweetness is usually just right, but I like to add some freshly ground black pepper, a little more chilli powder or cayenne and a few more teaspoons of mixed spice to give a warm almost Christmassy taste. Leave to simmer for a final 20 minutes.
To serve, ladle the soup into a bowl and top with your homemade croutons, some torn coriander leaves and a few thin slices of chilli. Finish with a swirl of cream. Enjoy!