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!
Preheat oven to 220ºC. Place pumpkin, ground cumin, paprika, salt and olive oil in a large bowl. Toss well. Arrange pumpkin pieces on a baking tray in a single layer.
Bake for 15-20 mins. Here are the beautifully baked pumpkin pieces. Set aside.
Heat ghee and oil in a large saucepan over medium-high heat. Add onion. fry until soft.
Add ginger and garlic. Fry until aromatic.
Add ground turmeric, ground coriander, garam masala and chili powder.
Mix well. Fry.
Add chicken stock. Bring to the boil. Reduce heat. Cover and simmer for 10 mins.
Add roasted pumpkin, coconut cream, and ground black pepper. Bring to a boil. Simmer again for another 5 mins. Remove from flame. Cool slightly.
Place the pumpkin mixture in a blender. Puree. Do it in batches. Place the puree in the saucepan. reheat. Remove from heat.