I am trying to add new recipes to my repertoire will try to attempt a new recipe every week and then blog about it (can’t promise, but will try). This week I am trying out a spicy pumpkin soup.
At Halloween, Matt loves carving pumpkins with Lukas and very often he takes the left over “meat” form the pumpkin and makes pumpkin pies with it. This year it went in the freezer and in my quest to use whatever I had to save money (and to see if I could do it), I decided to attempt a pumpkin soup. Inspired by a recipe, I set out to create my own (to be honest, I didn’t have all the ingredients, so I had to adapt – but let’s just call it “making it my own”.)
Makes 2 hearty portions:
- 1 chopped onion
- 1 spoonful of oil and a knob of butter to fry the onions in.
- 2 cloves of chopped garlic
- 2 teaspoons of curry powder
- 1/2 teaspoon of ground cumin
- a pinch of nutmeg
- Chili or cayenne pepper to taste (optional)
- 500 g pumpkin “meat” (1 lb)
- 0,75 litre of chicken or vegetable stock (1,5 pints)
- 1 spoonful of brown sugar
- a spoonful of lemon juice (to balance the sweetness- optional)
- 1 dl cream (use coffee creamer as it’s not quite as high in calories) (1/5th of a pint)
- Roasted pumpkin seeds to garnish
- Croutons made out of bread, fried in olive oil and garlic, to garnish
Fry the onions and garlic in the melted oil and butter mixture for about 4-5 minutes till soft. Add the curry powder, the ground cumin and the nutmeg to the mix (and the chili if you want a hot soup). Now add the pumpkin and leave to simmer for 5 minutes. Add the stock and leave to simmer for 1/2 hour. Puré with a hand blender or a liquidiser. Add the brown sugar and the cream at the end.
Fry the croutons in a mixture of butter, olive oil and chopped garlic. Towards the end, add a handful of pumpkin seeds and fry til lightly brown and crisp. Serve a small handful on top of the soup.
Serve with bread and a sprinkle of chili flakes for a spicier soup.