Spicy pumpkin soup is a warm and satisfying soup for a cold Autumn night. Infused with a subtle spice from tumeric and fennel seeds which add flavour and depth.
Now October is here pumpkins are appearing in the shops. These golden squash have become popular in recent years and are commonly used in Halloween lanterns. Hollowed out pumpkins with faces carved in them are placed in windows to help ward off evil spirits. As well as helping fight against evil pumpkins are also a healthy food to eat. They are high in antioxidants and an anti-inflammatory food to help with joint pain. They are high in fibre and also contain carotids which helps prevent heart disease. Why not make this spicy pumpkin soup with the flesh left after hollowing out your pumpkin?
Spicy pumpkin soup
Are you carving a pumpkin for Halloween this year? I love pumpkin lanterns, there is something magical about the way they cast their light on the walls and ceiling when they are lit at night. It makes the house feel cosy and safe. After carving there is always a big mound of pumpkin flesh and seeds left over. The seeds can be toasted to make a great snack. Just sprinkle them with a little oil and salt and bake at 180C for around 10 minutes until golden brown. You can also add a little chilli and other flavourings to ring the changes. If you don’t fancy toasting the seeds why not try planting them? You may find you have your own pumpkin patch next year.
The best thing to make with left over pumpkin flesh is pumpkin soup. Warming and low fat, pumpkin soup is perfect for this colder Autumn nights. It is easy to make as well, taking less than twenty minutes. The perfect dish to come home to after going trick or treating or standing around watching fireworks on bonfire night. You will be warmed by the creamy velvet texture of the soup and the subtle spices will bring a glow to your heart.
Spicy pumpkin soup recipe
The spicy pumpkin soup recipe is simple to make. Heat some fennel seeds and caraway seeds in a pan with a little oil. Add some onions and garlic and fry until soft then add a teaspoon of turmeric. This adds a subtle spice that works well with the earthy flavour of the seeds. Throw the pumpkin flesh into the pan with the stock and simmer until the pumpkin is soft. Blend until smooth and serve piping hot with a few pumpkin seeds scattered on the surface.
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp tumeric
- 1 onion
- 2 cloves garlic
- flesh from one pumpkin
- 800 ml vegetable stock
- Heat some oil in a pan and gently fry the caraway seeds and fennel seeds for a minute.
- Peel and chop the onion and garlic
- Add to the pan and cook until soft
- Add the stock and the pumpkin flesh
- Simmer until the pumpkin is soft
- Blend until smooth
If you are looking for other recipes that use up pumpkin then pumpkin pie is another favourite. Why not try my pumpkin pie with a base of ginger which is a lovely Autumn dessert?
What are your favourite recipes for using up pumpkin? Let me know below.