Roasted Spiced Pumpkin Soup

I recently asked on my blog if people would like some soup recipes from my cafe and I remembered we got a huge pumpkin and made lots of different soups from it.

This spiced soup is made with Indian 5 spice also known as Panch Puran and it really tastes amazing. It’s a spicy soup but not a chilli hot soup. It contains five spices fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed.

I have served mine with naan bread and it really went well and made a nice change from regular bread or scones.

It’s a perfect lunch for autumn and is lovely and warming. You can also freeze it to use later.

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Start by pre-heating the oven to 180°C (160°C fan) Then cut the pumpkin in half and scrape out the seeds.

Then cut into 5-6cm slices. Put some foil on a baking tray and place the prepared slices on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.

Roast in the oven for 40 minutes or until soft. Leave to cool slightly.

In a large pan heat 2 tbsp of oil then add the panch puran until the fenugreek (light brown pieces) go brown - don’t burn it as it will have a bitter taste.

Reduce the heat and add the onions and mix until soft but not browned.

Then add the stock and simmer.

Remove the cooled pumpkin flesh from the skin and add to the pan.

Stir then leave to simmer for 10 minutes then remove from the heat.

Blend the soup with a stick blender or in a liquidiser. Season to taste.

Serve with warmed naan bread.

Roasted Spiced Pumpkin Soup

Sarah’s servings: 6

Sarah’s skill: Easy

Cooking time: 55 mins

INGREDIENTS

1.5 kg pumpkin, unprepared weight

4 tbsp olive oil

½ tsp salt

½ tsp pepper

4 tsp panch puran

2 large onions, roughly chopped

750ml vegetable stock

METHOD

1. Pre-heat the oven to 180°C (160°C fan).

2. Cut the pumpkin in half and scrape out the seeds. Then cut into 5-6cm slices.

3. Put some foil on a baking tray and place the prepared slices on the tray. Drizzle with 2 tbsp of olive oil and season with salt and pepper.

4. Roast in the oven for 40 minutes or until soft. Leave to cool slightly.

5. In a large pan heat 2 tbsp of oil then add the panch puran until the fenugreek (light brown pieces) go brown - don’t burn it as it will have a bitter taste.

6. Reduce the heat and add the onions and stir until soft but not browned.

7. Then add the stock and simmer.

8. Remove the cooled pumpkin flesh from the skin and add to the pan.

9. Leave to simmer for 10 minutes then remove from the heat.

10. Blend the soup with a stick blender or in a liquidiser. Season to taste.

11. Serve with warmed naan bread.

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SARAH’S EXTRA SLICE

You can freeze the soup for up to 3 months.

You could add any spices you like to the soup but I seem to be addicted to panch puran!