Creamy Pumpkin Soup
There's nothing quite like a warm bowl of pumpkin soup when the weather turns chilly. This version is simple, comforting, and lightly spiced with cardamom and curry powder for a flavorful twist. It's perfect for lunch or a light dinner, and it pairs beautifully with crusty bread or a fresh salad.
Equipment
- sauce pan
- Blender
Ingredients
- ½ small pumpkin roughly chopped, seeds removed
- 1 medium carrot peeled and chopped
- 1 spring onion chopped
- 4 cardamom pods
- 100 water remaining from boiling
- 100 ml milk
- ¼ tsp curry powder flat, not heaped
- Salt generous pinch, to taste
Instructions
- Add the chopped pumpkin, carrot, and cardamom pods to a pot. Cover with water and boil until the vegetables are soft (about 15–20 minutes).
- Toss in the chopped spring onion and cook for just 1 more minute.
- Remove the cardamom pods and drain most of the water, leaving about 100–150ml in the pot.
- Blend the mixture until smooth.
- Pour the soup back into the saucepan and stir in the milk.
- Add the curry powder and salt to taste.
- Gently heat through — do not let it boil, just warm it enough to serve.
Notes
Ingredient Substitutions:
- Pumpkin → Butternut squash or sweet potato
- Carrot → Parsnip or extra pumpkin
- Spring onion → Leek or a small piece of white onion
- Cardamom pods → A pinch of ground cardamom or skip for a milder taste
- Milk → Coconut milk for a creamier, dairy-free version
- Curry powder → Garam masala or a pinch of cumin for a different spice note
- Toasted sourdough or garlic bread
- A crisp green salad with vinaigrette
- Savoury scones or cheese muffins
- Roasted chickpeas for crunch on top
- A dollop of plain yogurt or crème fraîche for extra creaminess