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.
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Skint Chef
1lime (juice of)
600mlchicken or vegetable stock
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.
Use more or less chilli, depending on your own tastes.You can substitute vegetable stock for chicken stock if you prefer.Nutrition data provided is provided as an estimate only. It is the reader's responsibility to calculate the nutritional information with the actual ingredients you use in your recipe if you need to follow a particular diet or for medical purposes.Does your oven have different temperature settings? Use this Oven Temperature Conversion Chart to find out how hot you should be cooking.