Spicy pumpkin soup is perfect in cooler months when you need food that makes you warm on the inside. What’s great about soup is you throw the ingredients in a pot, leave it to cook for a bit, and come back to lusciousness that makes you feel happy.
For years I made this soup without the cumin seeds and chilli flakes, but there was always one person who just wasn’t impressed when it landed on the table. I’d often make focaccia to go with it, which meant they would eat lots of bread, dipping it in the soup every so often so they could say: I’m eating it!!!
That went on for years until I experimented with the addition of cumin and chilli. I was more than happy with the original, but I have to admit, the end result with the added extras had a bit more life to it. It was a little more interesting and just a little bit more delicious. Although it didn’t completely win over the detractor, a spoon was used and less bread was eaten. And if you toast a few cumin seeds to sprinkle on the top, it looks prettier too.
There are two versions here – cooked on the top of the stove in a large saucepan, or roasting the pumpkin before adding it to the stock. Enjoy!
- 1.2 kg pumpkin cut into chunks
- 1 medium onion, roughly chopped
- 2 cloves garlic, chopped
- 2 medium potatoes, cut into chunks
- olive oil
- 1 teaspoon cumin seeds
- ½ teaspoon chilli flakes
- 1 litre chicken stock
- sour cream to serve
- Heat a splash of olive oil in a large heavy-based saucepan, over a medium heat. Add the roughly chopped onion and garlic and cook for 3 - 4 minutes, stirring often, until the onion starts to soften.
- Add the potatoes and cook for a further 2 -3 minutes.
- Add the pumpkin, cumin seeds and chilli flakes. Mix everything together and cook for a 3 -4 minutes.
- Add the chicken stock, salt and pepper, and bring to the boil. Reduce the heat, cover with lid, and simmer until the vegetables are tender.
- Remove from the heat. Puree until nice and smooth using a stick blender, or whatever implement you have that will do the job. Check seasoning and reheat.
- Serve with a dollop of sour cream.
- Preheat oven 180 degrees Celsius. Place pumpkin, onion, garlic, cumin seeds and chilli flakes on a baking tray. Add a splash of olive oil and mix everything together. Bake until the pumpkin is tender (approximately 30 - 40 minutes).
- Heat a large heavy-based saucepan, add a splash of olive oil and the potatoes. Cook for a 3 - 4 minutes, stirring often. Add the stock and salt and pepper, and bring to the boil. Reduce heat and simmer til potatoes are cooked through.
- Once the potato is cooked and the pumpkin is roasted, add the oven roasted vegetables to the stock pot. Puree until nice and smooth. Check seasoning.
- Serve with sour cream.