Creamy spiced pumpkin soup

    55 min

    Pumpkin, red pepper, onions, garlic and spices are blended together in this cosy soup. Adding cream mellows out the spices. You can add cooked shredded chicken to this soup if you need something more filling.

    1 person made this

    Serves: 8 

    • 2 onions, chopped
    • 3 garlic cloves, crushed
    • 1 red pepper, chopped
    • 500g pumpkin cubes
    • 1 1/2 tablespoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground mustard
    • 1/2 teaspoon paprika, or to taste
    • salt and pepper, to taste
    • 1L chicken or vegetable stock
    • 1 (3cm) piece lemongrass
    • 75ml single cream, or more to taste
    • 1 tablespoon freshly chopped chives

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oil in a heavy based saucepan; add onion and garlic. Cook and stir for a few minutes; stir in red pepper and pumpkin. Season with ground coriander, cumin, paprika, ground mustard, salt and pepper.
    2. Add stock and lemongrass; bring to the boil and simmer, covered, for 30 minutes.
    3. Remove lemongrass and use an immersion blender to puree the soup. Stir in cream until warmed through; serve topped with freshly chopped chives.

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