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Spicy Pumpkin Soup

Spicy Pumpkin Soup


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Quick and easy spicy pumpkin soup made with pumpkin purée, onions, fresh ginger, chicken stock, cream, and a mixture of curry, cumin, and coriander.

Photography Credit:Elise Bauer

Ah, fall, a perfect time for a spicy pumpkin soup! This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance not detract from the pumpkin.

What gives the soup its heat? Not chili this time, but some freshly minced ginger. I love the zing ginger brings to the soup. (If it’s too much for you, just scale back.)

This recipe is a major upgrade from a soup we posted in 2006. I was never quite satisfied with that soup. This one nails it. If you liked the original, I think you’ll love the new and improved version! (BTW, you can still find the original on the Internet Archive here.

Spicy Pumpkin Soup Recipe

Ingredients

  • 1 Tbsp unsalted butter
  • 1 1/2 cups roughly chopped yellow onion
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons minced, peeled fresh ginger
  • 1 1/2 teaspoons yellow curry powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Small pinch of cinnamon
  • 1 teaspoon of kosher salt plus more to taste
  • 4 cups low sodium chicken stock (or vegetable broth for vegetarian option)
  • 2 bay leaves
  • 2 (15 oz) cans 100 percent pumpkin or 3 1/2 cups of chopped roasted pumpkin purée*
  • 1 cup water
  • 3 Tbsp heavy whipping cream
  • 1/8 teaspoon black pepper
  • Yogurt (for garnish)
  • Toasted pumpkin seeds (for garnish)

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lay face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Purée in food processor. Freeze whatever you don't use for future use.

Method

1 Sauté onions in butter, add garlic, ginger, spices: Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.

Add the minced garlic and ginger, cook another minute.

Add the curry powder, cumin, coriander, cinnamon, and salt. Cook for another 2 minutes.

2 Add stock, bay leaves, and pumpkin purée: Add the chicken stock and the bay leaves. Add the pumpkin purée and the water. Stir to combine. If the soup is too thick for your taste, add more stock or water to thin it.

Increase heat to high. Bring to a boil and reduce heat to low, cover and simmer for 10 to 15 minutes.

3 Purée soup: Remove bay leaves. Use an immersion blender to purée the soup.

4 Stir in cream: Right before serving, stir in the cream. Add black pepper and adjust seasonings to taste. Add more salt if necessary.

Drizzle with plain yogurt that has been thinned with a little water and sprinkle with toasted pumpkin seeds to serve.

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Spicy Pumpkin Soup Recipe

I know most people associate pumpkin with dessert, but it’s actually a savory squash that is great in savory recipes! If you want more savory pumpkin recipes, try this Slow Cooker Pumpkin Chili or Pumpkin Cheddar Mac and Cheese.

I love soup. In all forms. So I’m always trying different soup recipes to keep things interesting when the weather starts cooling down. (Actually – I like soup year round!)

Like this Spicy Pumpkin Soup Recipe. I love this soup so much. It’s not overly spicy, and it’s not the kind of spicy that leaves you looking for a glass of milk. It’s a gentle spiciness that you can feel at the back of your mouth as you devour this soup.

This soup is great as a main dish, just serve it with some Cheesy Garlic Bread, or serve it as a side dish or a starter.

No matter how you serve it, it’s a low-calorie dish that is super easy and packed with flavor. All things that I love!


Making Pumpkin Soup for the Soul

Soup, my friends, is healing. It quiets your soul and relaxes your body.

A good bowl of soup can be as comforting as a silent prayer.

Often, it’s the little things, that help us get through the big things. I’ve had moments when it felt like a hearty bowl of soup, was the only thing I had going for me.

Yet learning to appreciate small comforts in the humble moments of life, makes the high points so much more memorable. And using wholesome, seasonal ingredients to make this spicy pumpkin soup recipe is sure to create a sense of comfort and many happy memories in your home.


Step 1

Wash the veggies and cut in to small pieces. Put them in the Cook and Crisp basket of the Ninja Foodi Multi-Cooker

Step 2

Shut the lid, choose bake/roast option. Set the temperature on medium high, and the timer on 25-30 min

Step 3

Half way through, check on the veggies and give them a stir

Step 4

After roasting is done, move roasted veggies into the main pot of the Ninja Foodi Multi-Cooker

Step 5

Add the stock and all spices

Step 6
Step 7

Place in to a hot/cold blender. Blend until creamy and then add in the coconut cream. Please note, if you’re using a regular blender then you’ll need to wait for the mixture to cool before blending

Step 8

Garnish with some pumpkin seeds, croutons and some more cream. Serve and enjoy!


Press SAUTE on Instant Pot. Add oil and once it’s hot add minced garlic, ginger, onions and saute till the onions turn soft.

Next add Thai red curry paste and saute for few seconds.

Add diced pumpkin, water or vegetable stock, turmeric and salt.

Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 8 minutes.

When the instant pot beeps, let the pressure release naturally. Open the lid.

Puree soup using an immersion blender until smooth. If you don’t have an immersion blender, puree in a blender in batches once slightly cooled.

Add thick coconut milk, lime juice, and stir well. It tastes really great with coconut milk but you can also replace it with milk or cream or half and half.

If you think soup is too thick, you can add water into soup and boil for 2 minutes.

Serve easy Instant pot Thai curried pumpkin/kabocha squash soup hot and top with red chili flakes and coriander leaves.


  • You can reduce the cayenne pepper or leave it out entirely if you wish.
  • When you pour in the broth after sautéing the onions and garlic, make sure you scrape any browned bits in the instant pot. This is a crucial step to prevent your instant pot from giving a burn notice, so don't omit this.
  • The combination of cinnamon, nutmeg and cumin are quite strong together, so be careful about adding additional spices, or the taste might become overwhelming.

Check out these other savory keto soups!

Need more soups? Check out this collection of soups that will keep you warm and cozy!


Spicy Roasted Pumpkin Carrot Soup Recipe

Spicy Roasted Pumpkin and Carrot Soup Recipe is wholesome, nutritious and easy to make and makes a perfect soup to have monsoons or even winters. Serve it along with herbed garlic bread.

Spicy Roasted Pumpkin and Carrot Soup Recipe is wholesome, nutritious and easy to make. There are certain food combinations that simply work extremely well together. One of them are pumpkin and carrots. Both have a sweet flavor and the crunchiness of the carrot is a wonderful contrast to the juicy softness of the pumpkin. Add a bit of green chilli and adequate seasoning you've got an explosive flavour.

Serve Spicy Roasted Pumpkin Carrot Soup Recipe with salad like Couscous Salad with Raw Mangoes and a bread like Focaccia Bread with Cherry Tomatoes, Basil Pesto and Goat cheese for dinner or lunch.

Roasting both the pumpkin and carrots is like a beautiful love affair. The sweet harmony of flavors that are intertwined with each other is incredible. The aroma of the fresh juicy pumpkin is intense and the flavor pure and powerful. Not watery or insipid like it's often the case but a beautiful light consistency. A healthy and refreshing soup for all those weight watchers out there. Do give it a try and you'll see what I'm talking about.


Spiced Pumpkin Soup Recipe (Vegan)

This Spiced Pumpkin Soup is bright, fragrant, comforting and super tasty. Ever so gently spiced with ginger and turmeric, creamy without any cream, it will warm you right up! Perfect autumnal offering that is vegan and gluten-free too!

This vegan pumpkin soup is one of the dishes I have been making for years. It is a perfect autumn/winter warmer, that will definitely warm your cockles on a cold day!

Add big hunk of fresh, buttered bread, some crunchy homemade croutons or a sprinkle of roasted pumpkin seeds and it doesn't get any better or yummier than this!

Ingredients to make Spiced Pumpkin Soup

Pumpkin - To make this soup you can use either pumpkin or butternut squash. When buying your pumpkin make sure you go for smaller, cooking one as huge carving type pumpkins are not really suitable for eating. They are quite woody and taste truly horrible.

Leek or onion - Feel free to use either. I went for a leek as that's what I had at home at the time. Use white part of the leek and make sure you've cleaned all the grit hiding in the layers.

Celery - I tend to add celery stalk or two when making soups as together with onions (leeks) and carrots they make a fab flavour base. Feel free to leave out if you don't have it or are allergic.

Carrots - Perfect for bulking out this soup with veg.

Potato - I haven't used any cream in this soup but added potato will definitely help with creaminess.

Garlic - Flavour enhancer I never leave out!

Stock - Feel free to use homemade veggie or if you're not vegan chicken stock or use stock cubes. I've been using Kallo* and love them.

Spices (Turmeric & Ginger) - If you are not a fan of ginger/turmeric combo try replacing these with some smoked paprika and touch of cayenne pepper instead. However, if you stick to the recipe, I promise you won't regret it!

Fresh Coriander (Cilantro) - If you are not a fan of coriander/cilantro, try using fresh parsley instead.

Butter/Coconut Oil/Rapeseed Oil - Feel free to use either one of these.

When using butter I like to add a little bit of rapeseed oil with it to prevent it from burning. My recent vegan block butter discovery is Flora Unsalted Butter (not sponsored) which is available in most supermarkets in the UK.

As for coconut oil*, as this soup is gently spiced, it works beautifully.

Is Spiced Pumpkin Soup spicy?

I wouldn't say this soup is very spicy. It's more warming and fragrant as both turmeric and ginger have warming properties. You will definitely not be running to the kitchen to get some water. If you wanted it spicier you can perhaps add some fresh ginger for that bit of a kick or drizzle some chilli oil* on top of your portion!

Spiced Pumpkin Soup Serving & Storing Suggestions

Big chunk of freshly baked bread with butter would be my number one choice! It just doesn't get any more comforting than that. I love to have it with my Easy Yogurt Bread Rolls or Irish Soda Bread with Yogurt you can see on the photos. It would also go beautifully with my freshly baked Easy Wholemeal Bread and my latest favourite Vegan Cheese Scones.

Alternatively, try my Vegetarian Sausage Rolls or if you eat meat Sun-Dried Tomato and Basil Turkey Rolls - both really delicious and perfect with soup.

Consider making double batch of this lovely soup as it freezes beautifully, otherwise store in the fridge for 3-4 days. If you decide to freeze it, make sure it's cold first, pour it into freezer safe containers and freeze for up to 3 months. Make sure you leave a little room in your containers for the soup to expand as it freezes.

Can I make Spiced Pumpkin Soup in my Instant Pot/ Pressure Cooker?

Absolutely, simply follow the instructions as per the recipe below using "Saute" function of your Instant Pot to soften your veggies first.

Once you get all the ingredients in the pot and pour over the stock set your Instant Pot to "Manual" or "Soup" setting for 8 minutes on high pressure. It will take approx. 10 minutes for the pot to come to pressure if you've used cold stock (less if you've used hot).

When the time is up, turn the pot off by pressing Keep Warm/Cancel button and do Quick Pressure Release (QPR) by moving the black, steam releasing valve to "Venting". Please take care during this process. Once you've done that, you can proceed to pureeing your soup with the stick blender.

***For other pressure cookers follow their specific user manual***

How To Make Spiced Pumpkin Soup - Step-By-Step Instructions

  • Melt butter in a large stock/soup pan and add prepared leek or onion. Fry it for 8-10 minutes stirring occasionally until soft but not too coloured.
  • Add garlic and all the remaining veg you've prepared earlier and let these fry for 5 minutes until they start to soften.
  • Follow with salt, ginger, turmeric and stir well.
  • Add stock and half a small bunch of coriander (stalks and leaves).
  • Stir well and bring to a boil.
  • Cover and simmer until all the vegetables are soft approx 20-25 min.
  • Blend the soup with stick blender until smooth. Adjust seasoning to your taste and serve.

Have you tried my Spiced Pumpkin Soup?

Please leave a comment to let me know what you thought, share your tips, tricks etc. If you have any questions, feel free to ask away too and I'll try and respond as soon as I can.

If you’ve made this recipe please rate it too! Thank you in advance!

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Preparation

    1. Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
    2. Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
    3. Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
    4. Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
    5. Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.

    Reprinted with permission from Cooking With Coconut by Ramin Ganeshram, copyright (c) 2016. Published by Storey Publishing.

    Buy the full book from Amazon or Bookshop.


    Instructions

    1: In a saucepan drizzled with olive oil on medium heat, add chopped garlic and onion and sauté until golden.

    2: Add chiles, and stir for an additional 3-4 minutes until soft, using part of the chicken stock to deglaze if needed.

    3: Add roasted pumpkin and fold in completely. Slowly add remaining chicken broth, and stir for an additional 5-7 minutes until flavors fully blend.

    4: Remove from heat, and allow to cool. Add mixture to a food processor and pulse until smooth. Ladle soup into four bowls, and garnish with toasted pumpkin seeds, creme fraiche and fresh cilantro. Serve warm or cold.



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