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Spiced Pumpkin Soup

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Pumpkin, soup


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A warm and hearty soup for those rainy days. from super nature:http://www.supernature.com.sg/recipes/recipe.php?what=2&r=109


  • 1 brown onion, diced
  • 1 tsp turmeric powder
  • 1 tbsp butter
  • 1 kg butternut pumpkin, peeled, seeded, then cut into 3 cm pieces
  • 1 ltr chicken stock
  • 2 tsp sea salt
  • 2 tbsp olive oil
  • 1 medium potato, peeled and diced
  • 3 tsp coriander seeds
  • 4 cloves garlic, finely chopped
  • 5 cm length ginger, peeled, finely grated
  • Pinch of white pepper


1.Preheat oven to 140°C.

2.Place pumpkin pieces in a baking dish, add half the olive oil and a little seasoning, and toss to combine. Roast for about 50 mins or until lightly browned.

3.Place coriander seeds in a small fry pan over medium-low heat and toast for about 30 secs or until fragrant. Grind roasted seeds in a spice grinder or mortar and pestle until finely ground.

  1. Heat butter and remaining oil in a large heavy-based pan. Add onions, salt, garlic and ginger and cook over low heat, stirring often, for about 10 mins, until the onion is very soft.

  2. Stir in ground coriander and turmeric and cook for 1 min until fragrant.

  3. Add stock, potato, roasted pumpkin and pepper, cover with a lid and simmer over medium heat for 15 mins until potato is very tender.

  4. Remove from heat, transfer to a food processor in batches and process until very smooth texture is reached. Add more chicken stock if soup is too thick.

8.Serve garnished with a dollop of crème fraiche, if desired.

Recipe is courtesy of: http://www.supernature.com.sg/recipes/recipe.php?what=2&r=109




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