Spicy Pumpkin Soup Recipe - A Taste Of Autumn
This spicy, healthy pumpkin soup recipe makes you feel cosy and warm as autumn descends. Eat pumpkin soup as a main meal or as a snack.
Servings 4
Calories 165kcal
Ingredients
- 1 kilo pumpkin or butternut squash flesh, cubed
- 1 medium-sized potato peeled & cubed
- 1 onion peeled & roughly chopped
- 1 small handful of red lentils
For The Toasted Spices
- 2 cardamom pods
- 2 fennel seeds
- ½ tsp black peppercorns
- ½ tsp cumin seeds
Instructions
- First of all, grind all your spices together in a pestle and mortar.
- Discard the cases of the cardamom pods, leaving the seeds behind.
- Add the spices to pan and heat on a low light.
- Stir around for a couple of minutes until you can sense the spicy aroma.
- Now add a glug of olive oil and your pumpkin, potatoes, lentil and onion.
- Stir around and then add hot water or stock - enough to cover your ingredients.
- Stir around and increase the heat to bring your water to a boil.
- Reduce the heat, cover the pan and simmer for around 30 minutes, until your ingredients have softened.
- Once cooked, remove from the heat and allow to cool a little.
- Blend your pumpkin soup until smooth and serve with chilli flakes on top if required.
Notes
- It is fine to just add water to your pumpkin soup but vegetable or chicken stock will be extra tasty.
- Butternut squash makes a good substitute for your pumpkin soup if you can't get pumpkin.
- As with all our recipes, the calories per serving of pumpkin soup are meant as a general guide.