Spiced pumpkin soup
A spiced pumpkin soup to lift us from the winter doldrums, this simple recipe from Monica Shaw is bound to warm the cockles. Included here is a recipe for making your very own curry powder to give the perfect blend of spice to the dish.
Of course, curried pumpkin soup is a classic, but this recipe takes it up a notch by using homemade curry powder which is such a huge step above from the shop-bought stuff. Freshly ground whole spices are intensely more fragrant and flavoursome than pre-ground spices, which quickly go stale while sitting on the shelf.
The soup itself is very simple - you need little more than pumpkin (or other winter squash), onion, oil or butter, water and of course, the curry powder, which itself isn’t spicy so if you’d like a bit more heat in your pumpkin soup, feel free to add some cayenne or a chopped red chilli. I love this soup garnished with Greek yoghurt and toasted pepitas (pumpkin seeds), but a good vegan standby is coconut milk and chopped coriander.
Ingredients
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Imperial
Spiced pumpkin soup
Optional garnishes
- Greek yoghurt
- coconut milk, (instead of yoghurt if catering for vegans)
- spring onions, sliced
- coriander, chopped
- selection of seeds, toasted
Homemade curry powder
- 1/4 nutmeg, broken into smaller pieces
- 5 cardamom pods, seeds only
- 3 cloves
- 1 cinnamon stick, 3cm in length
- 1 tsp black peppercorns
- 2 tbsp of cumin seeds
- 4 tbsp of coriander seeds
- 2 bay leaves
- 2 curry leaves, dried
- 1 tsp ground fenugreek
Method
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