The leaves are turning riotous shades of red and gold, and there are pumpkins to be seen everywhere! The witching season is nearly upon us…and who can resist making a pumpkin lantern? Not me anyway. This little fellow is now perched on the windowsill to spook passing children who are hoping to extort sweets from strangers.
But while pumpkin lanterns look frankly awesome in the dark, you are inevitably left with lots and lots of pumpkin to use up. And, of course, it would be a shame to waste it.
In carving this bad boy, I ended up with a large bowl of shredded pumpkin flesh, thanks to my carving technique. I cut the top, scooped out the seeds, and then used a spoon to scrape back the flesh. The less flesh left inside the pumpkin, the brighter the orange glow from the pumpkin when you put a candle in there, and of course, that’s what we want to see!
This approach, however, means that any recipe that suggests slow-roasting chunks of pumpkin flesh is pretty much out of the question. This left me with two basic choices: pie or soup. Given that I’ve just survived making one of the most sugar-packed sweets on the planet, I opted to make a big pot of something savoury.
Pumpkin soup and I have had a slightly odd relationship over the years. My early attempts were not great. I tended to throw everything in a pan and let it simmer. The resulting soup was often bland, watery and lacked much colour. That something so insipid could come from something as vivid, orange and downright fun as a pumpkin seemed desperately unfair.
Since those early attempts, I have refined my approach, and I reckon I have nailed it. First thing is to fry some onions for a long time over a gentle heat so that they caramelise nicely. Then add lots and lots of spices. You can add pretty much whatever you like, but I find that cumin, curry powder and some paprika are great, plus a good dash of turmeric to add a bit of earthiness and some colour. The pumpkin flesh is then added to the onions and fried for around five minutes, so it starts to cook but doesn’t just go watery. It is at this stage that you see just how much water the pumpkin actually contains already, so when you do come to add some stock, you see why you don’t need so much of it. I also add a potato to the simmering broth for a little extra richness of texture. Finish it off with a nice big dash of double cream and it’s a perfect autumn warmer – a thick, rich, spicy soup.
For me, pumpkin soup needs to be silky-smooth, so it has to be pureed to within an inch of its life, and then passed through a sieve. However, it is also nice to have a bit of texture to provide some contrast. So how to do this when you’ve just gone to great lengths to ensure the soup is essentially texture-free? Well, there are two easy ways to do it, and not mutually exclusive. Some black pepper croutons are great in this soup, as are some pumpkin seeds that have been lightly toasted in a little oil and some spices. This all helps to make the dish richer and more spicy, with a welcome crunch in the soup.
When it comes to serving this soup, you can score some easy points on presentation by drizzling over a tablespoon of double cream, and the a spoonful of olive oil. Slightly Jackson Pollock, assuming that Jackson Pollock ever made pumpkin soup. But if he did, I have no doubt it might have looked something like this.
To make pumpkin soup (serves 6-8):
For the soup:
• 4 tablespoon olive oil
• 2 onions, peeled and chopped
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• flesh of one large pumpkin
• 1 litre vegetable stock
• 1 potato, peeled and diced
• 4 tablespoon double cream
• water, as needed
• salt and pepper, to taste
For the croutons:
• 2 handfuls cubes of bread (baguette or sourdough)
• freshly ground black pepper
• large pinch salt
• 3 tablespoons olive oil
Put the olive oil and chopped onions in a large pan. Cook over a gentle heat until the onions are caramelised and lightly browned but not burned (around 5 minutes).
Add the spices and cook for around 30 seconds. Add the pumpkin flesh and cook on a medium heat for around 5 minutes, stirring from time to time.
Add the vegetable stock and the potato, bring to the boil, and simmer for around 30 minutes until the pumpkin flesh and the potato are very soft. Add any water (if needed) and add salt and pepper to taste.
In the meantime, make the croutons: put everything into a bowl, stir well, then transfer to a baking tray and bake in the oven at 200°C (400°F) until golden.
Once the soup is ready, put into a blender and blitz until smooth. Pass through a sieve, stir in the cream, then reheat briefly before serving. Finish each bowl of soup with a swirl of cream, a swirl of olive oil and a few croutons.
Worth making? When you’re faced with the aftermath of pumpkin carving, this is a great way to use up the pumpkin flesh. The slight warmth from the paprika and the spices make it a great lunch or supper dish as the weather starts to get colder.
3 responses to “Halloween: Spicy Pumpkin Soup”
what can I use in place of fresh pumkin?
Hi Laura – you could us any sort of squash (butternut squash is great in soup) but I don’t know if you could make this with canned pumpkin. I also make a spicy lentil soup which is a little bit similar, and can be made with store cupboard ingredients (see here). It has the same winter warmer appeal!
I love how you make pumpkin soup look so refined – it’s not a very popular dish in the UK (food for pigs as some English bloke remarked!), but is very popular here in New Zealand.