Pumpkin soup
Ingredients :
500 gms - pumpkin or squash
1-2 - leeks
1 no - onion
5-6 - garlic cloves
1 cup - chicken stock /vegetable stock
1-2 tbsp - oil/butter
3-4 tbsp - fresh cream or coconut milk
As needed - salt
Spices
(Shop at ASAspice for all your spices)
1 tsp - cumin powder (click here for recipe )
1 tsp - dry ginger powder
pinch - nutmeg powder
1 tsp - black pepper powder
1 tsp - paprika / cayenne pepper powder(for spicier option)
1 tsp - rosemary
1 tsp - sage
Preparation
Cumin Oil - tsp of cumin + 1 tbsp of oil + tsp of salt
Cut the pumpkin or squash into chunky pieces (leave about half the skin on for texture). Brush with cumin oil, then roast with onion, leek (optional), and garlic at 200°C for 30 minutes.
In a pot, heat a little butter or oil. Add sage, thyme, and rosemary, and let them sizzle for a few seconds till fragrant.
Toss in the roasted pumpkin, onion, leek, and garlic. Season with salt and give it a good stir.
Pour in chicken stock and bring it to a boil. Cook for 10–15 minutes, then switch off the heat. Blend everything to a smooth paste and return it to the pot.
Add a pinch of nutmeg and dry ginger powder, and cook for another 5 minutes. Adjust consistency with stock or water if needed.
Finish with a sprinkle of freshly ground pepper and paprika (optional) and the cream or coconut milk before serving.
Its best enjoyed with truffle mayo toast!
Tips
Pumpkin soups tend to sit on the sweeter side If you, like me, prefer a little heat to cut through that sweetness, you’ve got few excellent options:
And here’s a little trick — skip the onion and use extra leek instead if you’d rather avoid that extra hint of sweetness.
A spoon (or two) of Pecorino or Parmesan never goes wrong.
Add a dash of Tabasco or any hot sauce with a touch of tang — it works wonders.
My personal favorite , the vinegar chili sauce: thinly slice one chili, mix with 1 tbsp vinegar and 1 tbsp fish sauce (or salt for a vegan version). It’s sharp, spicy, and absolutely divine with pumpkin.
