For me, soup is soul food…
There is nothing better than a big hearty bowl of piping hot soup, that fills your belly and warms you up from the inside out.
Add to that some crusty bread to dip with, and soak up every last little drip, and you’ve got yourself the perfect lazy meal.
I have fond memories of Sunday nights as a child in our family. Mum was more than likely over the idea cooking anything fancy after spending all day preparing the Sunday roast.
So soup was the meal of choice. Served most of the time, with tray after tray of fresh scones and cinnamon scrolls.
So after casually mentioning to Dee that she should perhaps brush the cobwebs off her oven and make some of it, I figured I’d better make a batch of my own.
So here goes:
- Butternut Pumpkin (I used a big half, maybe half a kilo)
- 2 Chillis (or less if you dont want it too spicey)
- 2 Cloves garlic
- 1 large onion
- Fennel seeds, Coriander seeds, salt, black pepper
- Olive oil
- Tablespoon or so of fresh chopped ginger
- 1 can coconut cream
- A good handful of fresh coriander
How I made mine
This is a really simple recipe… You basically want to roast all your veges together in the spice mix, and then blend it all up. So i chopped up the pumpkin, onion, chillis, peeled garlic, and threw them into a roasting pan. Then over that lots of lovely extra virgin olive oil, and the spice/seasoning mixture which has been roughly crushed in a mortar and pestle.
Into a hot oven for as long as it takes to get the pumpkin soft, and we’re good to go.
Then out of the oven, into a blender. I’ve been having trouble with my blender, so after getting everything in there I realised I’d have to take it all back out and use the food processor instead, which was just as good, although probably didn’t get it as fine as the blender should have… but hey…this is soup… chunky is good.
So throw in all the veges, the coriander, the ginger, and the coconut cream and blend away until you’ve got it to the consistency you want. I’d say somewhere in between thickened cream and a slow moving porridge would be great.
After the blending… you can either put it into a pot and heat it back up… and play with the consistency/flavours a bit more (which is what I did), or just pour it out into bowls and serve with some nice thick pieces of bread, and perhaps some sour cream / parsley / fresh coriander / chives / whatever the hell you want… to garnish.
Now curl up on the couch, sup away at your hearty bowl of soup… and pray the weekend never ends.
7 thoughts on “Spiced Roast Pumpkin Soup”
I think you’ve found pumpkin soup nirvana…totally agree that you need to roast the veg with some spices to make the most of it..love the idea of using fresh coriander and coconut milk…well done
Hi Matt! Thanks for such an inspiring pumpkin soup recipe. I hope it’s enough to shake me into action. Looks delicious.
Thanks for the lovely comment… I’m not sure if it’s nirvana though…perhaps one of the lower states of enlightenment though :) I probably have to admit now that roasting things with spices is my default mode of operation these days… I go through so much fennel and coriander seeds it’s not funny… But lets just pretend I do it because I think it’s going to suit the dish perfectly :)
Dee, thanks for making me come up with it in the first place… I hope to hear good reports of your oven endeavours shortly…
Pump up the volume.
I like a good pumpkin soup. Roasting it with spices is a great idea. Personally I’m a huge fan of chunky, I use a potato masher to blend my pumpkin soup. Adding bacon always helps too, as well a dollop of natural yoghurt at the end.
Matt: No news on pumpkin soup yet but I did open my oven today and look inside. No cobwebs!
Sue: When I first read the recipe I realised I didn’t have a blender with which to blend. Then I figured my Nanna probably didn’t have one either and yet probably made soup. And I do have a potato masher! Chunky it is. I’m a little luke warm on the bacon but I’m adding natural yoghurt to everything lately, so I’ll give that a go. :-)
hey, thanks for the inspiration. i made a pumpkin soup this evening using your flavours… its bubbling away on the stove as we speak; making sure that coconut cream blends in well.
i roasted the gramma pumpkin with sesame seed oil and coriander seeds… and it was delicious on its own.
That sounds like a fabulous pumpkin soup! Here’s mine: http://sandgroper14.wordpress.com/2006/08/13/comfort-food-2-seven-mules-soup/