Spiced Pumpkin Soup

Like I said last time - it’s pumpkin time! Time for pumpkin carving and the only logical next step: pumpkin soup.

This particular pumpkin soup is amazing for long and cold winter evenings. It is a spiced curry pumpkin soup with fresh ginger and coconut milk. This is winter comfort food at its best! I always make plenty and freeze a large part for those long winter evenings in December when it is so much harder to buy fresh pumpkin.

U need (for 1 big pan of soup)

about 750 grams of pumpkin, cubed

1 medium carrot, sliced roughly

4 shallots, finely chopped

2 garlic cloves, finely chopped

1 tablespoon of curry powder

1 tablespoon of ground cumin

1 teaspoon of turmeric

4 tablespoons of fresh ginger, grated

1.5 liters of vegetable stock

2 tablespoons of olive oil

salt and fresh black pepper, to taste

a handful of fresh coriander, roughly chopped

1 can of coconut milk

roasted pumpkin seeds

How to make it

Pour the olive oil in a soup pan and fry the chopped shallots, garlic and grated ginger in it until the onion is transparent. Add the curry, cumin and turmeric and cook everything for about 1-2 minutes, stirring around. By now your kitchen should already smell heavenly!

Add the pumpkin and carrot and fry for 2-3 minutes, stirring to coat them with the lovely onion mixture.

Add the stock to cover all up and let it cook gently under closed lid until the vegetables are really soft (about 30 minutes).

The next step is to puree the soup thoroughly (using a blender) until you obtain a perfectly smooth, velvety texture. Mix in the coconut milk and the coriander. Taste and season with salt and pepper if necessary.

Pour the soup into bowls, decorate with some roasted pumpkin seeds and fresh coriander. Serve with fresh crusty bread or crispy pita.