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
Curry-spiced Pumpkin Soup
with buttery pecan nuts
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Chickpeas
- Curry Rub
- Dried Thyme
- Fresh Cream
- Garlic Clove
- Garlic Cloves
- Ground Cinnamon
- Onion
- Onions
- Pecan Nuts
- Pumpkin Chunks
- Pumpkin Seeds
- Sourdough Baguette/s
- Sourdough Baguettes
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Butter
- Sugar/Sweetener/Honey
- Blender
- Tinfoil
- Seasoning (salt & pepper)
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BUTTER + BAGUETTE = YES
In a bowl, combine 25g [50g]|#7DA0D7 of butter, the thyme, the cinnamon, 10ml [20ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguette/s - 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 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. Fry the Onion until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 200ml [400ml]|#7DA0D7 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 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!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 25g [50g]|#7DA0D7 of butter, the thyme, the cinnamon, 10ml [20ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguette/s - 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 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. Fry the Onion until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 200ml [400ml]|#7DA0D7 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 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!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 75g [100g]|#7DA0D7 of butter, the thyme, the cinnamon, 30ml [40ml]|#7DA0D7 of sweetener, and the 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 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. Fry the Onion until golden, 8-10 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 600ml [800ml]|#7DA0D7 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 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!
GOLDEN PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin 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). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BUTTER + BAGUETTES = YES
In a bowl, combine 75g [100g]|#7DA0D7 of butter, the thyme, the cinnamon, 30ml [40ml]|#7DA0D7of sweetener, and the 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 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. Fry the Onion until golden, 8-10 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 600ml [800ml]|#7DA0D7 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 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!
Frequently Asked Questions
What is the preparation time for Curry-spiced Pumpkin Soup?
The preparation time for Curry-spiced Pumpkin Soup with buttery pecan nuts is between 25 and 35 minutes.
What is the total time required to make Curry-spiced Pumpkin Soup with buttery pecan nuts?
The total time required to make Curry-spiced Pumpkin Soup with buttery pecan nuts is between 45 and 60 minutes.
How many servings does Curry-spiced Pumpkin Soup provide?
4 servings
What are the main ingredients in Curry-spiced Pumpkin Soup?
Chickpeas, Curry Rub, Dried Thyme, Fresh Cream, Garlic Clove, Garlic Cloves, Ground Cinnamon, Onion, Onions, Pecan Nuts, Pumpkin Chunks, Pumpkin Seeds, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock
What is the nutritional information of Curry-spiced Pumpkin Soup?
Calories: 1179, Carbs: 140 grams, Fat: grams, Protein: 32.8 grams, Sugar: 26.5 grams, Salt: 2138 grams
How do I prepare Curry-spiced Pumpkin Soup?
SOUP BASE: When the pumpkin has 5 minutes remaining, boil the kettle. Return the pot to medium heat with a drizzle of oil. Fry the onion until golden, 6-8 minutes (shifting occasionally). Add the garlic and fry until fragrant, 30-60 seconds (shifting constantly). Add the vegetable stock, and 200ml [400ml]|#7DA0D7 of boiling water. Mix through the roasted pumpkin and simmer, 2-3 minutes. 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 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). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). BUTTER + BAGUETTES = YES: In a bowl, combine 25g [50g]|#7DA0D7 of butter, the thyme, the cinnamon, 10ml [20ml]|#7DA0D7 of sweetener, and the pecan nuts. Cut 4 horizontal incisions along the top of the baguette/s - 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 cream. Heat for 1-2 minutes if needed before serving. CHICK TO THE PEA: Place a pot (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the 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?
Chickpeas, Curry Rub, Dried Thyme, Fresh Cream, Garlic Clove, Garlic Cloves, Ground Cinnamon, Onion, Onions, Pecan Nuts, Pumpkin Chunks, Pumpkin Seeds, Sourdough Baguette/s, Sourdough Baguettes, Vegetable Stock
How many calories does Curry-spiced Pumpkin Soup have?
1179 calories
How much fat content does Curry-spiced Pumpkin Soup have?
grams
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