As the cooler nights draw in there is nothing quite like the thought of curling up with a comforting bowl of warm spiced pumpkin squash soup for the perfect cosy night in. An autumn winter favourite of ours, this velvety, golden soup is the perfect antidote to get us through the colder months and thanks to a little kick of spice, will leave you feeling pumped up and ready to take on whatever the day throws at you. The success of this recipe lies in its harmonious balance of sweet pumpkin (or butternut squash if you can’t find pumpkin!) and warm spices, a medley of which, including cumin, chilli, coriander (all found in our spice rack) and black pepper help to bring a deliciously rich depth of flavour.
To make this soup you will need
Cast Iron Casserole
Making the most of the seasonal harvest this warming recipe celebrates the humble pumpkin in all its glory. Part of the squash family, this wonderful vegetable can be enjoyed in its prime from early October all the way through into late November. Not only that but what this vegetable lacks in glamour, it certainly makes up for in goodness. Pumpkins are a nutrient rich powerhouse, jam packed full of vital vitamins and minerals, such as vitamin A, B and C. Want to keep tucking into this soup throughout the rest of winter? No problem, simply swap the pumpkin for butternut squash – it’s just as tasty!
Simple, yet utterly delicious this easy, minimal prep recipe requires little more than the combining of vegetables and spices in one single pot (we used our cast iron casserole dish in matte black), making it an ideal choice for a tasty starter or light lunch.
Serve your spiced pumpkin soup in warmed bowls alongside a chunk of fresh bread, and garnish with a swirl of crème fraiche and handful of fresh coriander. For a vegan alternative simply swap out the crème fraiche for coconut milk.
If you wish to upgrade your soup to something a little more special, why not try roasting a handful of pumpkin seeds and sprinkling them on top for that final flourish.
For more recipe inspiration you can check out our recipe section filled with lots of great dishes that you can make at home. This recipe has been adapted from a BBC Good Food recipe.
Spiced pumpkin squash soup
Ingredients
For the soup
- 1 tbsp olive oil
- 2 onions (finely chopped)
- 2 carrots (peeled and chopped)
- 3 cloves garlic (crushed)
- 1 kg pumpkin or butternut squash (peeled and cubed)
- ¼ tsp dried chilli flakes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 litre vegetable stock
- 2 tbsp crème fraîche
For garnish
- 2 tbsp crème fraîche
- 1 handful pumpkin seeds
- 1 handful fresh coriander (chopped)
Instructions
For the soup
- Add the oil to a pan and heat over a medium-high heat
- Pour in the onion and cook for approximately 3 minutes until softened but not browned
- Add the garlic, carrot and pumpkin and cook for 5-10 minutes, stirring occasionally
- Sprinkle in the spices and stir, leaving it to cook for 1 minute
- Pour in the stock, cover and bring to the boil
- Reduce to a low heat and simmer for 10-12 minutes until soft
- Remove from the heat and set aside for 2 minutes
- Using an immersion blender blend until smooth
- Place pan back over a low heat for 1 minute and stir in the crème fraîche
- Season with black pepper
To garnish
- Divide between warm bowls, top with 1tsp of crème fraîche and swirl
- Sprinkle with pumpkin seeds and top with a pinch of coriander
- Serve with warm crusty bread
This was the first time I tasted pumpkin, and I have to say I’m glad I tried this recipe it is lovely and has now totally converted me and my friends to pumpkin.