Pumpkin, Cumin and Chilli Soup
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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:
- 1 large pumpkin, about 2 kg
- 2 tablespoons butter or 2 tablespoons oil, for frying
- 1 tablespoon cumin seed
- 2 medium onions, finely chopped
- 1 red chile, finely sliced
- 1 teaspoon caster sugar
- 1 liter hot vegetable stock or 1 liter chicken stock
- 4 tablespoons heavy cream (optional)
- 4 teaspoons olive oil, for drizzling
- 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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