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Pumpkin, Cumin and Chilli Soup

This soup will be the star of your fall dinner table when you serve it up using the pumpkin as a bowl. Depending on how spicy you'd like it to be, you can either de-seed the chilli or throw it all in the soup.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Slice the top off the pumpkin and set it aside.
  • Later it will be the lid for your pumpkin-pot serving bowl.
  • Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
  • You can, if you like, save the seeds for roasting.
  • Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
  • Remember, you want to use it as a bowl afterwards.
  • Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
  • Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
  • Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
  • Simmer until the pumpkin is soft enough to purée.
  • Add salt to taste and then blitz until smooth.
  • Add the cream, if desired, and pour into the pumpkin shell.
  • Make patterns on the surface by drizzling over the oil.
  • Serve immediately.
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RECIPE MADE WITH LOVE BY

@Sackville
Contributor
@Sackville
Contributor
"This soup will be the star of your fall dinner table when you serve it up using the pumpkin as a bowl. Depending on how spicy you'd like it to be, you can either de-seed the chilli or throw it all in the soup."
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  1. SherryKaraoke
    I used vegetable broth and canned pumpkin,ground cumin and chile powder. I left out the sugar (thought it was sweet enough). Husband loved it. Very hearty.
    Reply
  2. canarygirl
    Oh. My. Goodness. This soup is fabulous! I love the cumin flavor with the pumpkin! I subbed beef broth for the chicken, and also evaporated milk for the cream, and it was just out of this world...hot, thick, comforting bowl of heaven. Thanks so much!:)
    Reply
  3. canarygirl
    Oh. My. Goodness. This soup is fabulous! I love the cumin flavor with the pumpkin! I subbed beef broth for the chicken, and also evaporated milk for the cream, and it was just out of this world...hot, thick, comforting bowl of heaven. Thanks so much!:)
    Reply
  4. Sackville
    This soup will be the star of your fall dinner table when you serve it up using the pumpkin as a bowl. Depending on how spicy you'd like it to be, you can either de-seed the chilli or throw it all in the soup.
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