Wednesday, June 2, 2010

Spicy Pumpkin Soup

Winter is here, and what's the best food to eat when it's cold?  Soup of course!  The good thing about soups is that you can put just about anything into them and they are so easy to make.  One of my favorite soup recipes is this Pumpkin Soup.  The combination of spices just seem to go so well with the pumpkin.

Olive Oil for frying
1 Onion
2-3 Hot Chillies
1 tsp crushed Garlic
1 tsp ground Cumin
1/2 tsp ground Coriander
1/2 tsp Nutmeg
1 kg Pumpkin, cut into small pieces
4 Cups Vegetable Stock
Shredded Coconut

Finely chop onion and chillies.  Heat oil in a deep soup pot and fry onion, chillies and garlic until soft.  Add spices and stir for another minute.  Add pumpkin and stir to coat with spices.  Add stock and bring to the boil.  Simmer, covered for 30 minutes or until the pumpkin is soft.  Use a hand blender if you like a smooth consistency or just use a potato masher if you prefer a chunkier soup.  You can thin the soup if you like with some milk or cream.  Stir in a handful of shredded coconut and serve with some hot damper!


  1. This pumpkin soup was yumcious! The coconut was great and it had the perfect amount of chilli!

  2. The pumpkin soup Dave did this weekend is slightly thinner so more of it, yay!!! And equally as delicious! <3 <3

  3. hey Dav, next time you make your pumpkin soup,roast your pumpkin first then add, it gives extra yummy flavour. Happy Cooking :)Lynelle..

  4. Hi :)

    The last batch I made was roasted. It also makes it easier as I hate peeling pumpkin. Much easier to just scoop the flesh from roasted pumpkin, and it was extra yummy!


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