What are the main ingredients in Curry-spiced Pumpkin Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey, Blender, Tinfoil

What is the nutritional information of Curry-spiced Pumpkin Soup?

Calories: 1885, Carbs: 134 grams, Fat: grams, Protein: 32.4 grams, Sugar: 23.7 grams, Salt: 2131 grams

How do I prepare Curry-spiced Pumpkin Soup?

SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). BUTTER + BAGUETTES = YES: In a bowl, combine 50g of butter, the dried thyme, the cinnamon, 20ml of sweetener, and the chopped pecan nuts. Cut 4 horizontal incisions along the top of the baguettes - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp. SPICY SOUP SUPPER!: Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef! BLEND BABY, BLEND!: Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season, and stir through 3⁄4 of the fresh cream. Heat for 1-2 minutes if needed before serving. SOUP BASE: When the pumpkin has 5 minutes remaining, boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the vegetable stock and 400ml of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes. CHICK TO THE PEA: Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.

What should be prepared from my kitchen to make Curry-spiced Pumpkin Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey, Blender, Tinfoil

Curry-spiced Pumpkin Soup

Pumpkin is roasted until golden, before being cooked with garlic, onion, and curry powder for some real flavour. Once ready, it is blitzed until smooth before being swirled with fresh cream. It is served with a thyme, pecan nut, and cinnamon butter baguette, which is baked until crisp and then dunked into this divine soup.

Curry-spiced Pumpkin Soup

with a pecan & cinnamon-buttered baguette

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Chickpeas
Curry Rub
Dried Thyme
Fresh Cream
Garlic Clove
Garlic Cloves
Ground Cinnamon
Onion
Onions
Pecan Nuts
Pumpkin Chunks
Pumpkin Seeds
Sourdough Baguette
Sourdough Baguettes
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey
Blender
Tinfoil

Serves 1

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTER + BAGUETTE = YES
In a bowl, combine 25g of butter, the dried thyme, the cinnamon, 10ml of sweetener, and the chopped pecan nuts. Cut 4 horizontal incisions along the top of the baguette - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguette in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the vegetable stock and 200ml of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season, and stir through 3⁄4 of the fresh cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!

Pumpkin Chunks - 250g
Curry Rub - 10ml
Dried Thyme - 5ml
Ground Cinnamon - 5ml
Pecan Nuts - 15g
Sourdough Baguette - 1
Pumpkin Seeds - 10g
Chickpeas - 60g
Onion - 1
Garlic Clove - 1
Vegetable Stock - 10ml
Fresh Cream - 100ml

Download the Recipe

Serves 2

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 50g of butter, the dried thyme, the cinnamon, 20ml of sweetener, and the chopped pecan nuts. Cut 4 horizontal incisions along the top of the baguettes - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-8 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the vegetable stock and 400ml of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season, and stir through 3⁄4 of the fresh cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!

Pumpkin Chunks - 500g
Curry Rub - 20ml
Dried Thyme - 10ml
Ground Cinnamon - 10ml
Pecan Nuts - 30g
Sourdough Baguettes - 2
Pumpkin Seeds - 20g
Chickpeas - 120g
Onion - 1
Garlic Clove - 1
Vegetable Stock - 20ml
Fresh Cream - 200ml

Download the Recipe

Serves 3

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 75g of butter, the dried thyme, the cinnamon, 30ml of sweetener, and the chopped pecan nuts. Cut 4 horizontal incisions along the top of the baguettes - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 8-10 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the vegetable stock and 600ml of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season, and stir through 3⁄4 of the fresh cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!

Pumpkin Chunks - 750g
Curry Rub - 30ml
Dried Thyme - 15ml
Ground Cinnamon - 15ml
Pecan Nuts - 45g
Sourdough Baguettes - 3
Pumpkin Seeds - 30g
Chickpeas - 180g
Onions - 2
Garlic Cloves - 2
Vegetable Stock - 30ml
Fresh Cream - 300ml

Download the Recipe

Serves 4

GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil, the curry rub (to taste), and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 100g of butter, the dried thyme, the cinnamon, 140ml of sweetener, and the chopped pecan nuts. Cut 4 horizontal incisions along the top of the baguettes - don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven until warmed through, 8-10 minutes. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHICK TO THE PEA
Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
SOUP BASE
When the pumpkin has 5 minutes remaining, boil the kettle. Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 8-10 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Add the vegetable stock and 800ml of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes.
BLEND BABY, BLEND!
Pour the pumpkin mixture into a blender and pulse until smooth. Return to the pot, season, and stir through 3⁄4 of the fresh cream. Heat for 1-2 minutes if needed before serving.
SPICY SOUP SUPPER!
Bowl up a helping of the spiced pumpkin soup. Drizzle over the remaining cream. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguette on the side for dunking. Scrumptious, Chef!