This pumpkin soup was a mistake. A delicious mistake!
Firstly, I meant to make a butternut soup. I then realised that the vegetable that I was busy chopping up was a pumpkin. I decided to go with it.
Then, when I was adding the spices, I wanted to add some curry powder. The curry powder and chilli powder are kept in the same box, and I think you can guess what happened next. Into the pot went a ginormous scoop of … chilli powder!
I frantically tried to scoop out the chilli powder, and I did manage to get most of it out. Surprisingly, that extra bit of heat in my (not quite butternut) soup worked very well.
I’m not sure where my brain was on this day, but my mistakes produced one of the most delicious soups I’ve ever had!
This pumpkin soup is creamy and tasty, with a bit of spicy thrown into the mix!
Nothing like a hot (in both ways!) pumpkin soup on a cold winter’s evening. However, if you’re not a big fan of chilli you can reduce/leave out the chilli and curry powder for a mild (but still yummy) pumpkin soup.
How to Make this Pumpkin Soup
This soup is easy-peasy-lemon squeezy. Just throw all of the ingredients into a pot, let it do its thing for an hour or so, the blend!
You’ll be enjoying this pumpkin soup before you know it!
Start by melting the butter in a medium pot and add the chopped onion. Fry the onion until it’s soft then add the crushed garlic and fry for a short while, until fragrant.
Now, add all the spices. Stir in the salt, white pepper, chilli powder, curry powder, cinnamon, and nutmeg. Finally, add in the pumpkin, apple, brown sugar, and chicken stock. Reduce the heat to the lowest and simmer until the pumpkin is soft and mushy.
Once cooked, remove the ‘pumpkin stew’ from the heat and add in the yoghurt. Blend it until smooth using a stick blender.
The yoghurt can be omitted, but it adds a lovely creaminess, and tones down the heat from the curry powder and chilli powder.
And just like that, your warming pumpkin soup is ready!
Serving & Storing
This pumpkin soup is already fairly rich and creamy because of the butter and yoghurt. However, if you’re like my mom or brother, a drizzle of cream just makes the soup!
Alternatively, you could also add a small dollop of creamy yoghurt on top for a similar effect.
This soup is great all on its own, but some fresh, crusty bread for dipping is also good. You could also try it with croutons, or with a toasted sandwich.
To make it look pretty, some toasted pumpkin seeds or coriander, and freshly ground pepper will do the trick!
One of the best things about soup is how well it stores.
This soup will keep in the fridge for a few days. It also freezes very well and can be defrosted in the microwave or on the stovetop.
A warming soup that is very easy to make. Will become your go-to soup. Simply delicious! Melt the butter in a medium pot and add the chopped onion. Fry until soft, about 5 minutes. Add the crushed garlic and fry for a short while, until fragrant. Stir the salt, white pepper, chilli powder, curry powder, cinnamon, and nutmeg. Add the pumpkin, apple, brown sugar, and chicken stock. Reduce the heat to the lowest and simmer until the pumpkin is soft and mushy. This should take about 60-90 minutes. Once cooked, remove from heat and add in the yoghurt. Blend until smooth using a stick blender. *Reduce or omit the chilli powder and curry powder for a less spicy soup.
This soup can be stored in the fridge for a few days. Also keeps very well in the freezer. To reheat, simply microwave or defrost over the stovetop.
Spicy Pumpkin Soup
(1 votes, average: 5.00 out of 5)
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Notes
If you enjoyed this soup, you should also try out this pea soup!
