Kevin Dundon’s Spiced Pumpkin Soup

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From Chef Kevin Dundon, this Spiced Pumpkin Soup is the perfect fall recipe

This soup recipe is creamy, full of fall flavor, and has a surprise hint of curry flavor to it making it warm and just a little spicy.

It’s great to serve on its own, or serve as a pre-starter in an espresso cup!

Tip: To give your soup a little more of a Thai flavor, you can also add a dollop of warmed-up full-fat coconut milk to the bottom of the bowl before adding in your soup and serving.

Kevin Dundon's Spiced Pumpkin Soup

Servings

Ingredients

800 gr. pumpkin, peeled, chopped, or 10 oz.
2 tbsp. sunflower oil
2 onions, roughly chopped
2 garlic cloves, chopped
1 sprig thyme
1 tsp. red curry paste
4 cups vegetable stock
1/2 cup heavy cream, or creme fraiche
2 tbsp. pumpkin seeds
1 pinch chili flakes
salt and pepper

Instructions

Preheat oven to 350°F
Place the pumpkin pieces on a baking tray and drizzle with olive oil, salt, and pepper.
Place in the oven and roast for 20-30 minutes until colored and softened.
Remove from the oven and set aside.
In the meantime, in a large saucepan, over medium heat, drizzle some sunflower oil and add the onions, garlic, and thyme. Gently cook for 3 - 4 minutes or until translucent and softened, then add the roasted pumpkin chunk, spices, and stock.
Bring to the boil and reduce the heat to simmer for 5-8 minutes or until tender.
Remove from the heat and blend the soup until smooth. Season to taste. Add the cream or crème fraiche and blend until smooth.
When the pumpkin soup is ready. Prepare the toasted seeds.
Clean the seeds and remove any flesh. Place on a clean baking tray and roast for 5-8 minutes or until toasted. Remove from the oven and sprinkle with salt and chili.
Serve the soup with pumpkin seeds and serve with toast on the side.