My favourite pumpkin soup is a spicy pumpkin soup with a beautiful coriander pesto to swirl in and serve. I honestly feel the pesto is a must, as it really adds a beautiful twist to the flavour! This soup is warming and flavoursome, and always a crowd-pleaser. You can watch the video below, or read on for some info about the herbs I've used in this recipe. You can also find the recipe card below.
How To Make Spicy Pumpkin Soup
Ingredients For Spicy Pumpkin Soup
This rhizome has a piney, peppery, citrus fragrance. It can help relieve nausea and motion sickness. Galangal calms inflammation, has anti-microbial properties, and helps reduce cholesterol levels.
Turmeric has an earthy, mustard-like smell with a sharp, bitter taste. Used for the colouring as much as the flavour. Another great anti-inflammatory, antioxidant, and cholesterol lowering herb. Helps improve heart health and helps reduce the chance of cancer.
Garlic is a super aromatic bulb that's packed with flavour and health benefits. Garlic helps fight inflammation, reduce cholesterol and is known to help reduce chronic disease. It's generally included in a lot of cough and cold remedies, and is a staple in numerous cuisines. It's featured in the pesto recipe.
This short-lived annual packs a punch! The leaf is cooling to a hot stomach and will relieve indigestion. It can chelate toxic metals from our bodies in a relatively short period of time. Coriander is one of the most universal and versatile herbs in cooking.
This rhizome is warm, pungent, spicy, and is used in many different foods. Helps fight the cold and flu virus, lower blood sugar levels and improve heart health. Ginger relieves nausea and aids digestion. It's featured in the pesto recipe, and can be found here.
Lemons contain a large amount of fibre, vitamin C, essential oils and other healthy compounds. Eating lemons may lower your risk of kidney stones and heart disease, and also can aid in lowering blood sugar levels and help digestion. Overall this little yellow fruit provides a tangy, healthy hit.
Step-By Step Instructions For Spicy Pumpkin Soup
Step 1: Heat the oil in a heavy-based saucepan, add onions and fry for 2 min.
Step 2: Add galangal, turmeric and thai paste and stir for 1 min.
Step 3: Add pumpkin and vegetable stock, bring to the boil, then turn heat down and simmer for 15 min or until pumpkin is cooked.
Step 4: While soup is cooking make the coriander pesto. You can find the recipe for the pesto below.
Step 5: Once the pumpkin is cooked, cool slightly, pour carefully into a blender and blend until smooth.
Step 6: Return soup to saucepan, add the coconut milk and season if needed, warm gently until served.
Step 7: To serve pour into bowls, swirl in a spoonful of coriander pesto and top with a few pumpkin seeds, calendula petals and fresh coriander leaves.
Spicy Pumpkin Soup
- 2 tbsp rice bran oil
- 1 onion chopped
- 2 tsp grated galangal
- 1 tbsp Thai red curry paste, I’ve chosen a vegan option, but the ones with shrimp paste in them are really nice as well
- 1 tbsp thinly sliced turmeric or 2 tsp dried turmeric
- 1 kg pumpkin cubed
- 3 cups vegetable stock
- 400g can of coconut milk
- 1 heavy-based saucepan
- A blender or stick blender
- 2 sml garlic cloves chopped
1 tsp chopped ginger
- Pinch salt
- 1 large bunch of coriander (1 cup chopped)
- grated rind of 1 lemon
- 60ml lemon juice
- 2 tbsp olive oil
Heat the oil in a heavy-based saucepan, add onions and fry for 2 min.
- Add galangal, turmeric and thai paste and stir for 1 min.
- Add pumpkin and vegetable stock, bring to the boil, then turn heat down and simmer for 15 min or until pumpkin is cooked.
While soup is cooking make the coriander pesto. You can find the recipe for the pesto in the video.
- Once the pumpkin is cooked, cool slightly, pour carefully into a blender and blend until smooth.
- Return soup to saucepan, add the coconut milk and season if needed, warm gently until served.
- To serve pour into bowls, swirl in a spoonful of coriander pesto and top with a few pumpkin seeds, calendula petals and fresh coriander leaves.
Place 2 garlic cloves 1 tsp ginger and salt into a mortar and pound with pestle.
- Add 1 cup chopped coriander and pound until it has broken down.
- Add the grated rind and juice from 1 lemon, mix well.
- Add 2tbsp of olive oil and Mix well.