The other day we arrived home from work to find a gigantic pumpkin on our door step left there as a gift. A family at our boys school own a large farm and they dropped it off to us, which was absolutely wonderful. Pumpkin soup is one of my favourite dishes to make when I want something comforting and warm especially in the winter months.
Often I make a huge batch of pumpkin soup and freeze it into single serving sizes so that it is easy to take for lunch or as a quick evening meal for one.
This soup is really delicious and very easy to make. Try garnishing your soup with sour cream if you don’t mind a bit of dairy or cashew cream for a non dairy option. Also try some coriander and pumpkin seeds for added crunch. Yum!
- 800 grams cut pumpkin (about 5 cups)
- 4 carrots, peeled and chopped
- 1 onion
- 2 garlic cloves
- 1 teaspoon fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon curry powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 2 cups vegetable stock
- Water to boil the veg
- Peel and cut the pumpkin and carrot into cubes. Place in a large saucepan and cover with water. Simmer over a medium heat until the vegetables are tender.
- In the mean time dice the onion, crush the garlic and ginger.
- In a large saucepan over a medium heat place the olive oil and add the onion, garlic and ginger. Saute for 3 minutes.
- Add the curry powder, paprika and ground cumin and stir, sauteing for a further minute.
- Add the vegetable stock to the saucepan and simmer for five minutes until all the ingredients flavours have combine.
- Drain the pumpkin and carrots and add to the saucepan of simmering stock.
- To blend the ingredients into a smooth soup you can either use a wand/stick blender or you can place all the ingredients into a food processor.
- Whizz the ingredients all together until the soup is smooth. Return to the saucepan and simmer for a few minutes and serve.