3 pumpkin soup recipes you won’t get tired of

Doesn’t everyone have their own version of delicious pumpkin soup?

Some use lemon. Some put in curry …

I think every cafe in the country has their favourite recipe.

Here are three takes that are a little different.

Cumin Roasted Pumpkin and Kumara Soup

Ingredients

Roasting veges and turning them into soup is a winner whatever root vegetables you use. Here we marry sweet kumara + pumpkin with seductive cumin seeds and coriander.

1/2 a pumpkin, peeled, chopped
2 kumara, peeled
1 large onion
4 garlic cloves, peeled
1/2 cup finely chopped coriander stalks + roots
2 tsp whole cumin seeds
2 Tbsp oil
1 tsp salt and freshly ground pepper
5-7 cups vege stock
Coconut yoghurt to serve

Method

Preheat oven to 180. Combine everything BUT the vege stock in a large bowl. Spread out on a roasting tray and bake for 30 minutes, turning at intervals.

Blend with vege stock in batches until smooth.

Serve with a swirl of coconut yoghurt and fresh coriander leaves.

Creamy pumpkin soup with a twist

Some of the best pumpkin soup I’ve eaten has been Thai inspired (see below). Think lemon grass, coconut and kaffir lime … delicious! Hard to beat … that is until now.

If you don’t have five spice (which is the main flavour here + pumpkin), you can sub it out with garam masala and it works great!

Ingredients

1 Tbl sesame oil
1 onion, chopped
2 big cloves garlic, minced
1 Tbl fresh ginger, minced
4-5 cups pumpkin, chopped
5 cups vegetable stock
2 Tbl tamari
1 tsp five spice or garam masala
½ tsp ground coriander
½ tsp sea salt, to taste
½ cup cashews, toasted
Fresh coriander to garnish

Method

In a medium hot oven roast cashews for ~ 8 minutes. Shake the pan once you smell them roasting and be sure not to burn them as they brown up quickly.

Saute onion, garlic, ginger in sesame oil. Add pumpkin, stirring.

Pour in water/stock and simmer until pumpkin is cooked.

Add the rest of the ingredients and stir.

Blend in batches.

Serve with fresh coriander.

Thai pumpkin soup

Most curry pastes are not vegan. The yellow curry paste I use is (see photo below) but I suggest you read the label carefully depending on the brand.

The secret ingredient here are the kaffir lime leaves. Hunt them out. They take the soup to the next level.

Ingredients

2 med onions
2 large carrots
1-2 large kumera (sweet potato)
1/2 a pumpkin, ~1.5 kg
2-3 tsp yellow curry paste, or to taste
2-3 slivered kaffir lime leaves
5-6 cups vege stock

Method

In a big pot add roughly chopped vegetables + vege stock.

Cook for about 15 mins until everything is tender.

SAM_2017 (Small)

Stir in:
1 can coconut cream

Curry paste

2 Tbl tamari

Kaffir lime leaves

Blend and return to the pot. Take care not to burn yourself.

Season and adjust flavours to suit, ie, adding more curry paste, tamari, chilli flakes, stock if too thick.

Reheat gently. The coconut cream may separate if boiled.

Garnish with coriander or basil.

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