Spicy Pumpkin Soup

‘Tis the season for hot homemade soup. No more summer salads for us. Another great winter warmer is the Hot Buttered Rum!!


1 small pumpkin – deseeded and chopped into chunks

1 white onion – diced

thumb-sized piece of ginger – chopped

3 cloves garlic – chopped

2 tsp ground coriander seeds

1 tsp cumin seeds – ground

1/2 tsp crushed chili

1.5 liter vegetable stock

Olive oil

Salt and pepper

Garnish: 2 spoonful yogurt/sour cream and croutons


1. Pre-heat oven to 200C. Put chopped pumpkin on a pan, drizzle with olive oil, season with salt and pepper and roast until tender (40 minutes); set aside.

2. In a pot, slowly sweat (i.e. gently fry) the onion, garlic and ginger in olive oil for a 2 minutes, add cumin coriander and chili and cook for 10 minutes over low heat.

3.  Mix roasted pumpkin in the pot and cook for a few minutes.

4. Add the vegetable stock, bring to the boil and simmer for 20 minutes; let it cool.

5. Pour cooled soup in blender; blend til smooth.

6. Pour soup back in the pot to reheat, season to taste.

Best served with bread and butter. Yum!

*Croutons – chop stale bread into squares, gently fry in oil until crisp.

From left: roast the pumpkin; fry with the onions for a little bit; add vegetable stock; and simmer for 20 minutes.

Oh so creamy and filling!


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