cookery, food, Uncategorized
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Simple & Savory Pumpkin Soup

Most pumpkin recipes I’ve come across feature the sweet, rather than the savory side of pumpkin… but this fall favorite can be as diverse as it is delicious!

Here’s a recipe for a savory pumpkin soup with just the right amount of spice.

P.S. This is entirely vegan 

Savory Pumpkin Soup

3 Serrano chilies (this can vary depending on your spice preference)

4 cloves garlic

1 tsp grated ginger

1 large onion, chopped

1 c olive oil

.75 l of vegetable stock

1.5 tbsp tamarind paste

2 tbsp coconut milk


0.5 Kilograms of pie/ sugar pumpkin (the ones used for baking not for carving)

0.5 Kilograms delicata squash

2.5 tsps coriander seeds

2 tsp cumin seeds

1/4 tsp nigella seeds

1/4 tsp mustard powder


Preheat the oven to 450°F.

Dice onion and 2 cloves garlic. Saute in a pan until translucent. Put this off to the side. Place the coriander, cumin  and nigella seeds in a dry frying pan and brown over medium heat until they golden & smell nice and toasty. Grind in a mortar and pestle with mustard powder. Transfer this mixture to a small bowl and add about 1/3rd the olive oil and combine (I prefer to use my hands to make sure everything gets incorporated into a paste).Peel and chop pumpkin and place in a roasting pan with oil, water, remaining garlic, Serrano, and rub with spice mix. Roast for about an hour until it’s nice and soft.

Combine roasted veg, stock, tamarind paste, ginger, onion and blend. Bring soup to a simmer, add coconut milk & season to taste.

Garnish with coriander leaves or chives.


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