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Indian Spiced Roasted Pumpkin Soup

14 Comments

 

Indian spiced pumpkin soup

Right now, I’m so excited about this pumpkin soup. First, nothing can be better than a warm, comforting soup in the middle of winter. Second, it can be served three ways. Can’t believe?

Ok, let me explain. Roasted pumpkin is an amazing side dish, while the soup just before blending makes a fabulous curry. And serve the soup with naan, roti, or crusty bread for a satisfying winter midweek meal. You’ll want this soup all winter long!

Roasted pumpkin soup recipe

 

More Soup Recipes:

 

Indian Spiced Roasted Pumpkin Soup

Yield: 2

Indian Spiced Roasted Pumpkin Soup

Indian spiced pumpkin soup

Pumpkin Soup flavoured with aromatic Indian spices.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

For Roasted Pumpkin:

  • 3 ½ cups pumpkin cut into big chunks
  • 1 ½ tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt to taste

For Soup:

  • 1 tablespoon ghee or butter
  • 2 teaspoon oil
  • 1 small red (or brown) onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cm ginger, finely chopped
  • ½ teaspoon ground turmeric
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon chili powder
  • 500 ml (2 cups) chicken or vegetable stock (I used chicken stock)
  • 2 tablespoon coconut cream
  • ½ teaspoon ground black pepper
  • Salt to taste
  • Yogurt, to serve
  • Pappadums, to serve
  • Naan or any other Indian flatbread, to serve
  • Coriander leaves, to garnish (optional)

Instructions

    For Roasted Pumpkin:

    1. Preheat oven to 220C.
    2. Place pumpkin, olive oil, ground cumin, paprika and salt in a large bowl. Toss well. Arrange the pumpkin pieces on a baking tray in a single layer. Bake for 15-20 minutes or until tender. Set aside.

    For Pumpkin Soup:

    1. Heat ghee and oil in a large saucepan over medium-high heat. Saute onion until soft. Stir in ginger and garlic. Saute for 1 minute. Add ground turmeric, ground coriander, garam masala and chili powder. Fry very gently for a minute or so. Add stock and bring to the boil. Simmer, covered for about 10 minutes.
    2. Stir in roasted pumpkin, coconut cream and ground black pepper. Simmer again, covered, for another 5 minutes. Remove from heat. Cool slightly.
    3. Place in a blender and puree the pumpkin mixture in batches. Place the puree in the saucepan, and reheat gently. If the soup is too thick, add more water to get a good consistency. Remove from heat. Ladle the soup into bowls. Add a dollop of yogurt. Garnish with coriander leaves, if you like. Serve with pappadums and Indian flatbreads.

    Nutrition Information

    Yield

    2

    Serving Size

    1
    Amount Per Serving Calories 200Total Fat 74gSaturated Fat 31gTrans Fat 0gUnsaturated Fat 25gCholesterol 37mgSodium 167mgCarbohydrates 650gFiber 9gSugar 141gProtein 144g
    © Nish Kitchen
    Cuisine: Indian / Category: Soups & Stews
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    Comments

    6. Rosie says

      Nish! We are three young girls in Brisbane, Australia, and we just love your soup! It is so thick and creamy, with a delightful Indian spice in the background. Can’t get enough. xx

      Reply

    7. KVG says

      Amazing recipe. Thanks. I have tried many roasted pumpkin soup recipes. This is easily one of my top 3. It’s like one of my Go to soups. Thanks again!

      Reply

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