Who doesn’t love a warm soup on a cold night? This super creamy, spicy pumpkin soup is great for sharing as an entree at a dinner party or a hearty lunch to carry you through the day.
It’s a versatile dish that embodies the comforting essence of autumn and winter. The vibrant orange hue of pumpkin not only brightens up your table but also signifies the presence of beta-carotene, a powerful antioxidant that converts into vitamin A in your body, supporting healthy vision and a robust immune system. This soup is more than just a tasty treat; it’s a nutritional powerhouse.
The warmth and cosiness that a bowl of pumpkin soup brings can be truly soothing. The aromatic blend of spices, such as cinnamon and nutmeg, adds a delightful complexity to the flavour profile, creating a symphony of tastes that dance on your taste buds. The result is a luscious, velvety texture that envelops you in its comforting embrace, making every spoonful an exquisite experience.
Whether you’re seeking solace on a chilly evening or sharing a meal with loved ones, this creamy, spicy pumpkin soup is a testament to the simple joys of life. It’s a reminder that even the most humble ingredients can be transformed into a culinary masterpiece that warms both the body and the soul, making it an enduring favourite in the world of comfort foods.
Sweet as pumpkin soup
- 1 large stock pot
- 1 stick blender
- 1.2 kg butternut or pumpkin
- 1 med red onion diced
- 2 cloves garlic minced
- 1 cup unsweetened plant milk
- 2 tbsp maple syrup
- ¼ tsp ground black pepper
- ¼ tsp ground cinnamon
- ¼ tsp gound nutmeg
- Peel and chop pumpkin into small pieces, place on a plate, cover and microwave for 9 mins.
- Pierce with a fork, if not soft, microwave for a further 2 mins, repeating until soft. Set aside.
- In a large stockpot, over medium heat, saute the onion and garlic in a little of the vegetable stock or water for 2 mins then add in the remaining ingredients and simmer.
- Transfer the soup mixture to a blender in small batches or use a stick blender to puree the soup.
- Continue cooking over medium heat for a further 5 - 10 mins.
- Serve with wholegrain croutons and black pepper.