Pumpkin Cumin and Chilli Soup
Warm up with a bowl of comforting and fragrant Pumpkin Cumin and Chilli Soup, a delightful blend of creamy roasted pumpkin, aromatic cumin, and a touch of heat from red chilli flakes. This vibrant fall-inspired soup is elevated with the richness of coconut milk, creating a silky texture that pairs perfectly with the slight smokiness of toasted spices. Topped with crunchy roasted pumpkin seeds and a sprinkle of fresh coriander, this vegan and gluten-free soup is as beautiful as it is delicious. Ready in just 45 minutes, it’s an easy yet satisfying recipe perfect for cozy weeknight dinners or an impressive starter for gatherings. Let the earthy flavors and gentle heat warm your soul this season!
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Ingredients
- 1000 g Pumpkin
- 2 tbsp Olive oil
- 1 medium Onion
- 3 pieces Garlic cloves
- 2 tsp Ground cumin
- 1 tsp Red chilli flakes
- 750 ml Vegetable stock
- 200 ml Coconut milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Pumpkin seeds
- 2 tbsp Fresh coriander
Directions
Step 1
Preheat your oven to 200°C (390°F). Chop the pumpkin into large chunks, removing the seeds and skin. Place the pumpkin chunks on a baking tray and drizzle with 1 tablespoon of olive oil. Roast for 20-25 minutes until soft and slightly caramelized.
Step 2
While the pumpkin is roasting, chop the onion and mince the garlic.
Step 3
Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
Step 4
Stir in the ground cumin and red chilli flakes, cooking for another minute to toast the spices and release their flavors.
Step 5
Once the pumpkin is roasted, add it to the pot along with the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
Step 6
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth before returning it to the pot.
Step 7
Stir in the coconut milk, salt, and black pepper. Heat the soup gently until warmed through, but do not let it boil.
Step 8
To serve, ladle the soup into bowls and garnish with roasted pumpkin seeds and freshly chopped coriander. Serve hot and enjoy!
Nutrition Facts
| Serving size | (1159.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 806.4 |
| Total Fat 44.7g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 8.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4183.8mg | 0% |
| Total Carbohydrate 87.5g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 32.5g | |
| Protein 22.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 222.6mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2047.5mg | 0% |
Source of Calories