A Different Spicy Pumpkin Soup
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 about 1kg butternut pumpkin
- 40 ml olive oil
- 1 large onion, peeled, chopped
- 2 carrots, peeled, chopped
- 750 ml chicken stock
- 1 teaspoon mild paprika
- 1 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon grated fresh nutmeg
- 250 ml creme fraiche
-
Pumpkin-seed pesto
- 2 -3 tablespoons roasted pumpkin seeds, plus extra to serve (see note)
- 1⁄2 teaspoon grated ginger
- 2 garlic cloves
- 1⁄2 cup fresh basil leaf
- 1 teaspoon grated parmesan cheese
- 120 ml olive oil
directions
- To make the pesto, place roasted pumpkin seeds, ginger, garlic, basil and parmesan in a food processor, then whiz to a paste. With the motor running, slowly add the oil until combined. Cover and set aside.
- Preheat oven to 180°C Cut pumpkin in half. Place cut-side down on a lightly oiled baking tray and roast for 45 minutes until soft. Scoop out seeds and discard. Scrape out the flesh and discard the skin. Set flesh aside.
- Heat oil in a saucepan. Add onion and carrots and cook over medium heat for 5 minutes until softened. Add pumpkin, stock, 2 cups water and the spices. Season. Bring to the boil, then reduce heat to low and simmer for 25-30 minutes. Cool slightly. Blend soup in batches, then return to pan. Stir through creme fraiche and gently reheat. Serve drizzled with the pesto and sprinkled with seeds and pepper.
- Notes.
- To roast pumpkin seeds, toss them in a little olive oil, spread on a baking tray and roast at 170°C for about 10 minutes or until golden.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.