Serves 6
60 min
Spicy Pumpkin Soup
Recipe GLPR122c166ef8dec4
A warming British-inspired pumpkin soup infused with toasted cumin and mustard seeds, fresh ginger, and aromatic coriander. Smooth, creamy, and perfectly spiced, this vegetarian soup is served with a dollop of crème fraîche and a garnish of toasted pumpkin seeds for a delightful finishing touch.
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Ingredients
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 tablespoon Olive oil
1 teaspoon Fresh ginger, grated
1 teaspoon Ground coriander
750 grams Pumpkin, chopped
1 liter Vegetable stock
1 sprig Fresh parsley sprigs
Salt and black pepper to taste
1 teaspoon per person Crème fraîche, for serving
Pumpkin seeds for garnish
Directions
Heat the olive oil in a large soup pot over medium heat. Add the cumin seeds and mustard seeds, stirring constantly for 1–2 minutes until fragrant and lightly toasted.
Stir in the grated ginger and ground coriander, cooking for another 30 seconds to release their aromatic oils.
Add the chopped pumpkin to the pot and stir well to coat with the oil and spices. Cook for 2–3 minutes.
Pour in the vegetable stock and add the parsley sprig. Bring to a boil, then reduce the heat and simmer gently for 25–30 minutes, until the pumpkin is very tender and breaks apart easily when pressed.
Remove the parsley sprig. Using an immersion blender, purée the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender, purée until silky, and return to the pot.
Season with salt and pepper to taste. Gently reheat if needed.
Ladle the soup into serving bowls. Top each portion with a teaspoon of crème fraîche and a small handful of pumpkin seeds. Serve hot.
