Go Back Email Link
–+ servings
This warming spiced pumpkin soup tastes like autumn. It's a fantastic recipe made with seasonal vegetables and the classic pumpkin spice mix. Find out how to make this recipe for your lunch or dinner at Supper in the Suburbs. Why not serve it as a starter this Thanksgiving?
Print Recipe
No ratings yet

Spiced Pumpkin Soup

Warm up this autumn with my spiced pumpkin soup, flavoured with ginger, cinnamon, nutmeg and more! It's the perfect starter for Thanksgiving.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: black pepper, chilli, cinnamon, coriander, creme fraiche, cumin, garlic, ginger, nutmeg, onion, pumpkin, stock, sweet potato
Servings: 4 people
Calories: 230.46kcal
Author: Emma

Ingredients

  • 1 medium pumpkin see note 1
  • 2 sweet potatoes
  • 1 red onion
  • 1 red chilli
  • 1 tablespoon ginger minced
  • 1.5 tablespoon garlic minced
  • 1 tablespoon cinnamon ground
  • 1 tablespoon nutmeg ground
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • 1 teaspoon black pepper ground
  • 0.5 teaspoon salt
  • 500 millilitres vegetable stock
  • 4 tablespoon creme fraiche
US Customary - Metric

Instructions

  • Peel the pumpkin and sweet potato and cut into pieces 1 inch cubed.
  • Roast in an oven dish with a little oil at 180C for 1 hour or until soft with caramelised edges. Once cooked place to one side.
  • In a large sauce pan, fry the red onion (diced) and the red chilli (sliced).
  • Once the onion and chilli has softened add in the ginger, garlic and dried spices. 
  • Fry off for a further 5 minutes.
  • Place the pumpkin and sweet potato into a blender along with the red onion, chilli and other spices.
  • Fill the blender with the vegetable stock and blitz the contents on high for 5 minutes or until smooth.
  • Transfer the liquid into the sauce pan and heat on low for five minutes or until the soup begins to bubble. (See note 2).
  • Immediately before serving stir through the creme fraiche.

Notes

Note 1: If you can't get hold of a pumpkin, swap it out for a large butternut squash!
Note 2: If making in a Vitamix blender you can skip this stage! Simply use the "Hot Soup" function and your soup will be ready to serve straight from the blender.

Nutrition

Calories: 230.46kcal | Carbohydrates: 54.31g | Protein: 6.24g | Fat: 1.29g | Saturated Fat: 0.7g | Sodium: 860.52mg | Potassium: 1663mg | Fiber: 7.43g | Sugar: 17.55g | Vitamin A: 45368.14IU | Vitamin C: 52.71mg | Calcium: 149.24mg | Iron: 4.25mg