Creamy Spiced Pumpkin Soup with Toasted Seeds
A zero-waste cosy bowl featuring spiced pumpkin soup, pumpkin cream, and crunchy toasted seeds all made from one pumpkin. Flavoured with harissa, ginger, and turmeric for warmth. Perfect for a comforting autumn meal.
For the Soup
- 1 large pumpkin or squash peeled and chopped
- olive oil for roasting and frying
- 1 onion, sliced
- 3 cloves garlic, sliced
- 1 tsp grated ginger
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tbsp harissa
- 1 tbsp sun-dried tomato paste
- 3 cups vegetable stock approx. 750ml converted
- sea salt and pepper to taste
Crispy Bits
- 1/4 of the pumpkin, skin left on, diced small
Toasted Seeds
- pumpkin seeds
- olive oil a little
- pinch salt
Pumpkin Cream
- 3 tbsp pumpkin purée reserved from soup
- 3 tbsp coconut cream or yoghurt
- pinch salt
- splash water to loosen
Roast the Pumpkin
Preheat oven to 350°F (180°C fan).
Peel ¾ of the pumpkin and chop into chunks.
Dice the remaining ¼ with skin on into tiny cubes for crispy bits.
Spread both on baking trays with olive oil, salt, and pepper.
Roast pumpkin flesh for 30–40 minutes until soft, and crispy bits for 25–35 minutes until golden.
Toast pumpkin seeds separately for 8–12 minutes.
Make the Base
In a pot, fry onion in olive oil for 10 minutes until soft.
Add garlic, ginger, and spices, and cook for 1 minute.
Blend the Soup
Add roasted pumpkin flesh, harissa, and sun-dried tomato paste.
Blend until smooth, reserving 3 tablespoons of purée for the pumpkin cream.
Return to pan, add vegetable stock, and simmer for 5 minutes. Season with salt and pepper.
Serve
Ladle soup into bowls, swirl in pumpkin cream, and scatter crispy skin bits and toasted seeds.
Finish with black pepper or chilli flakes for extra heat if desired.
- For extra heat, add chilli flakes when serving.
- Use any type of squash if pumpkin is not available.