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
- 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
- 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.