Pumpkins are not just for Halloween! Pumpkin soup is a perfect way to use up any leftovers if you’ve been carving for the spooky season.
Pumpkin and chilli soup
Even if you’ve carved your pumpkin for Halloween, you can still use it after and use it up. There’s no need to let it waste.
Whether it’s for Halloween, or you just fancy a pumpkin, it’s delicious in a soup.
This is a great recipe to use up pumpkin.
For the full list of ingredients and printable instructions, please see the recipe card at the end of this post. But, before you scroll straight there, take a look at the useful info just below.
Once you’ve finished with your pumpkin, scoop out all the flesh and cut off the skin.
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Cut the pumpkin flesh into 1-inch pieces as they’re easier to cook and will cook evenly.
It’s then time to start cooking.
Fry the onion and garlic in a pan for a few minutes, then add in the pumpkin.
Cook the pumpkin until it’s slightly golden, then add in the spices and stir to infuse them.
Now, mix in the stock and allow the soup to simmer for 15-20 minutes, which get the pumpkin to cook thoroughly.
You then need to transfer your pumpkin and chilli soup to a blender.
Blitz the soup until it has a smooth consistency. If you have a smaller blender, it’s fine to blend it in 2, 3, or 4 batches.
Add the soup back to the pan to warm through, season with salt and pepper to taste, and stir in cream.
The soup is delicious served with toasted pumpkin seeds.
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Pumpkin and Chilli Soup Recipe
- 1 kg pumpkin
- 1 onion
- 2 garlic cloves
- 1 lime (juice of)
- 600 ml chicken or vegetable stock
- 150 ml double cream
- 1 tsp chilli flakes
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tbsp oil
- Prepare the pumpkin by scooping out the flesh and then cut off the skin using a sharp knife or potato peeler. Cut the pumpkin flesh into 1 inch pieces.
- Cut the onion and garlic and sauté in the oil in a non-stick pan, try not to over-brown the onion so 3-4 minutes. Add in the pumpkin, fry together until the pumpkin is slightly golden. Add the cumin, coriander, cinnamon, chilli, lime juice, salt and pepper and stir for a minute to infuse the spices. Add the stock and cook until the pumpkin has softened approximately 15-20 minutes.
- Add the soup into a blender, depending on the size of the blender it might need to be done in 2 batches. Blitz until a smooth consistency.
- Transfer back into the non-stick pan, you may want to add more salt and pepper at this point depending on taste. Add the cream, stir through and serve with toasted pumpkin seeds.