Spiced Pumpkin Soup + Pumpkin Cream & Toasted Seeds 🎃

A zero-waste cosy bowl – soup, cream & crunchy toppings all from one pumpkin 🫶🏻❤️

You’ll need

For the soup
• 1 large pumpkin or squash
• Olive oil
• 1 onion, sliced
• 3 garlic cloves, sliced
• 1 tsp grated ginger
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tbsp harissa
• 1 tbsp sun-dried tomato paste
• 750ml veg stock
• Sea salt & pepper

Crispy bits
• ¼ of the pumpkin, skin left on, diced small

Toasted seeds
• Pumpkin seeds + a little olive oil + pinch of salt

Pumpkin cream
• 3 tbsp pumpkin purée (reserved)
• 3 tbsp coconut cream/yoghurt
• Salt + splash of water to loosen

Roast the pumpkin;
Preheat oven to 180°C fan.
Peel ¾ of the pumpkin and chop into chunks.
Dice the remaining ¼ (skin-on) into tiny cubes for the crispy bits.
Spread both on trays with olive oil, salt + pepper.
Roast:
• Pumpkin flesh 30–40 mins (soft)
• Crispy bits 25–35 mins (golden)
Toast the seeds separately for 8–12 mins.

Make the base;
Fry onion in olive oil for 10 mins until soft.
Add garlic, ginger + spices and cook for 1 min.

Blend the soup;
Add roasted pumpkin flesh, harissa + sun-dried tomato paste.
Blitz smooth (reserve 3 tbsp for the cream).
Return to pan, add stock, simmer 5 mins. Season.

Pumpkin cream;
Stir the reserved purée with coconut cream, pinch of salt + splash of water until silky.

Ladle the soup → swirl in the pumpkin cream → scatter crispy skin bits + toasted seeds.

Finish with black pepper or chilli flakes if you like a little heat

With love,
Niki xxx

#pumkinseason #soup #pumpkins