All those days I was trying to figure out what to do with the pumpkin I had purchased some while back. It was finally ready and had ripened. I was pondering over the idea of making something more creative. Halloween is nearing and you know I like to play around with ideas. Somehow, I always had my spicy pumpkin soup in my mind. Inspiration over flow is anyway omni present online, but I wanted to do something different. I was set on a particular, different type of dish, but then again the image and memory of the spicy pumpkin soup wasn’t going to leave me alone, you could say, it was haunting me!
Here we are, me and you and the bright yellow and thick pumpkin soup. I wish, I could pass you a soup spoon so that you can dig in straight away, however that internet technology hasn’t been invented yet, so I have to apologize for the little tease. Comfort remains, you can always make it at home, because for once I haven’t used any special rare ingredients. What you will need, is just a pumpkin, an onion and a couple of spices.
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The recipe contains some typical European soup spices, such as Nutmeg, Bay leave and Juniper Seeds, as well as some common popular Indian spices, such as Coriander Seeds and Turmeric Powder. The pumpkin type that i used here in Goa was a bit sweet and the ones I have come across in Europe were pretty sweet as well, but if yours is a bit too plain you may want to add a Teaspoon of sugar, just so that you can balance out the spicy soup a bit. You have to know, that the recipe is suitable for a person that isn’t used to any type of spicy, hot food. With that I mean a Westerner, more precisely a European who is accustomed to a creamy herbal rich diet. My aim is to introduce you to the world of health benefiting spices, as I had mentioned here before in other posts!
Often I am asked by contemporaries what those spices such as Turmeric powder are and how one could include them in the weekly meal planning. You might remember, that I had revealed previously my troubles in the first months I was in India with hot spicy food. It was a battle and I swear I couldn’t swallow a spoonful of veg masala at the time. In fact even today, I don’t cook too hot and spicy, I like it more balanced and so I mostly cut down on Chili, because the Chili (for me) is the pungent hot devil behind all this. For some other people it might be another spice. For example my husband and my sister find clove to be very heating, I in turn like to chew on them. ^.^
So you see, it pretty much depends on the spice type and on your taste preferences. Children often have the trouble with grown up food. Ever wondered why they were so fussy? 10 years ago I was in my Teens and back then I remember having a Cheeseburger and Fries addiction ( I won’t lie), nowadays it just tastes plain and boring to me. Presently I enjoy cauliflower for example back then it was a big nono. Scientists have proven before that a child’s tongue is extra sensible and I came to the conclusion that a person who has never had the chance to grow up with spicy food might just have the same issue towards hot dishes, just like a child that won’t eat up the vegetable soup, because it tastes “weird”.
If you give an Indian, who has never eating anything else but spice curries and the such, a plate of grilled chicken with rosemary and thyme, you will realize that he is calling it tasteless and boring. I have tried it many times before, they just didn’t want the all so famous french food, but if I would make a fusion dish of a french classic, just as I did with the Quiche de Goa, then you will see it disappear in a minute and the person might just ask for some more.
So, when you are making this particular pumpkin soup, you ll come to the conclusion that it is quite mellow, and since most of the people feel the over hotness of a dish comes from chillies, I decided to add an other dimension to the recipe. That is why, I beefed it up with a simple chilli cream blend, which can be added as a topping to your soup. Here again you can adjust the amount of chilli and cream to your preferences. Otherwise just follow my measurements for the beginning so that you can experiment and learn to know your spice likings and amounts.
Did you grow up with Spices?
What type of spices were common in your childhood?
- ½ kg Pumpkin - already cut into cubes
- 1 Onion
- 3-4 Garlic Cloves
- 600 ml Veg stock
- 2 Tsp Cordiander Seeds
- 1½ Tsp Cumin Seeds or 1 Tsp Caraway Seeds
- 1 small Bay leave
- 1 inch long Cinnamon stick piece
- 2-3 Juniper Seeds
- dash grated Nutmeg
- 2 Tsp Ginger Garlic Paste ( blend ⅔ Garlic + ⅓ fresh ginger to a paste/ can be stored)
- 1 Tbs Turmeric Powder
- pinch Salt
- pinch Pepper
- pinch Ajinomoto - optional
- 2 Tsp Chili powder
- 3 Tbs Cream
- First of all cut your onion into thin slices, chop you garlic cloves and cut the pumpkin into rough cubes. Heat a pot with some cooking oil and fry the Onions translucent, then add the Pumpkin pieces and chopped Garlic.
- Smash first the Coriander Seeds a bit so that the flavors of the spice are released and then do the same with the cumin/caraway seeds.
- Now, pour in the Veg stock to your cooking pumpkins and add the smashed spices and all the other spices and seasoning to the soup. (Coriander Seeds, Cumin Seeds, Bay leave, Cinnamon stick, Juniper Seeds, Nutmeg, Ginger Garlic Paste, Turmeric Powder, Salt, Pepper, Ajinomoto)
- Bring it to a rolling boil and take back the heat to a simmering point. Keep it on slow flame, stirring occasionally, for about 30 minutes. That will help the seasoning and spices to come out in the dish.
- Keep the soup aside to cool after the cooking process is finished. Discard the Bay leave, Cinnamon Stick and Juniper Seeds then blend the soup smoothly so that no bits are left.
- For the Chilli cream, just combine the 2 ingredients to a smooth blend. If the result is too red, be prepared to heat up your tongue and throat! Add some of the chili cream just before serving onto the soup. Enjoy it hot!
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Ooooh this looks right up my alley! Love the spices and can’t wait to try it out.
Katherine, please let me know how you likes it! =D
Hotness and spices are the only thing that make pumpkin soup a good dish for me (otherwise I don’t like pumpkin). I posted an improvised Indian-influenced recipe quite a long time ago and haven’t made it for a long time. Your soup sounds deliciously warming, perfect for our autumn chilly days.
Oh Sissi, good that u mentioned your pumpkin soup, you could have added the link here. 😉 I ll check it out, I am curious how you made it.
Looks amazing. I am at home today recovering from a dental procedure and this looks like just the thing to make the house smell amazing and be easy to eat for my poor sore mouth. Bookmarked.
Poor you, I wish I could make you some, to make you feel better. =/ In a way that soup will be good, since I have added turmeric to the recipe and turmeric has anti inflammatory properties, so it should help in recovering!
My dad didn’t like anything spicy so I didn’t really experiment with spices until after I’d left university and was living on my own. I don’t know what I’d do without my spices and fresh herbs. Your soup looks delicious!
Same here, my mum didn’t like spices and at that time I never even knew what to do with turmeric and co. Those are essentials in the kitchen as you mentioned Maureen.
Yum…. I love any squash or pumpkins dishes.
Kind regards,
Mike
hi mike! I bet you will love this recipe then, its super healthy as well (if you keep out the cream).
Anything pumpkin for me please! I love how creamy it looks. You still have the best recipe blog around Helene!
thanks Courtney *blush*
I think so my friends have some great blogs as well. I am sure you would love them as much. =)
I just roasted my first pumpkin yesterday and make cookies and soup. I love adding some heat to my soups, especially when the cold weather starts to settle in
That was my thought as well. The monsoon just started here again so I got the taste for it and half of the world left the summer time to find themselves again in the cold misty autumn weather.
Great > this is a Long Weekend in Oz and I have dedicated it to work: but one does have to eat 🙂 ! From the previous blog visited I fell in love with a gorgeous roasted cauliflower recipe – now there is this absolutely moreish pumpkin one! And I love socalled ‘fusion’ cooking and it will be fun to mix the spices! Weekend: recipes found!!
haha, do tell me more about that roasted cauliflower recipe. If you say its awesome, I have to know the recipe. =D
Loving how spice filled this soup is, looks warming, comforting and delicious 😀
Cheers
Choc Chip Uru
You should maybe try it out with some chapati or wholewheat bread. =)
I love the photos of the soup. It’s so beautifully plated. This soup would have so much more depth of flavour than the traditional pumpkin soup. I’d love to try it with all those spices xx
Ah Charlie I was lucky with the weather when I took the pictures. thank you for your kind comliment, it means the world to me.
The hotter the better as far as I’m concerned. Its funny, you were a little overwhelmed by the spices when you moved to India where I felt unshackled when I finally got some properly seasoned food in the Caribbean 😉
This soup sounds fabulous! Especially the chili cream!
haha! When I had gone to the Caribbean I remember that the food was a bit plain. In Europe we r used to herbs etc so at the end a dish is never too simple.
I love spicy, but growing up the food I ate was not particularly spicy (or, alas, even that flavorful). But I’m lucky, I guess, in that I can equally appreciate grilled chicken with rosemary and thyme and also a really spicy curry! Love the idea of the chili cream – so versatile, and it looks so great in the photos. Nice post – thanks.
Well, I grew up wit non spicy food just like you, and just like you I appreciate herbal or spicy food. =) Thank you!
I love all the spices used in this soup. It really must give the soup a depth of flavor.
Really comforting and inviting!
You said it Asmita, it has a depth of flavor and its super comforting!
I think the elements of this soup would be haunting me too! It looks absolutely gorgeous Helene and your spice choices are exquisite… so is that spice mixing bowl by the way…I’m all in for the chili cream ;-). Lovely photos!
i saw your spiced soup earlier as well and I am surely going to try it out one of these days. I realized we have lots in common Kelly. =)
What a great soup and the chili cream definitely makes it different. I love a little spice with pumpkin so this recipe is quite appealing! Great recipe, great photos! And yes, I want a spoon!!! 🙂
thank you MJ. =D
My gosh, look at your beautiful pumpkin soup color!!! How decadent and autumn like! Great idea to spice up the soup. I rarely have spicy soup but with mild and creamy flavor pumpkin I feel like I can enjoy a little bit of spiciness! Love the spice in the coconut bowl (right?)!
lol the coconut bowl, is actually just a cut open empty coconut and the white coconut rests where eaten by the ants, thats why it looks so clean. =D You are right with the cream, it dampens the hot chilli a bit.
Pumpkin soup is one of my favorites and I love how this is on the thicker side. The chili cream is just brilliant too. I already printed the recipe and will be making this sometime this season. 🙂 Can’t wait!
I didn’t know kristy that u like spicier food. I am delighted to know that now! =D Please let us know here how you enjoyed the soup, after making it.
You just read my mind by making this soup. I bought two pumpkins from farmers market yesterday and was wondering why did I even buy two pumpkins for three people. Now one will be going in the soup pot.
With all those spices and chilli cream this is the soup I want.
I am not sure if you read my reply for coconut vinegar or not. My friend and then her Keralite friend told me that they don’t use this vinegar and never heard of it.
Yeah, I had the same thought when I presented pumpkin to my husband the first time. He thought I would come up with something European and a that time he wasn’t that much europeanised. hehe. I bet many Indians and other folks out there who enjoy spices will adore the flavors involved here!
I ll check the reply, thx! They never heard of it? Really? I am very surprised now. Here in goa its the only home made vinegar type and the most popular one. I just can’t get enough of the flavors and I dont buy any other except if a recipe is calling for a special type, like the fruity ones.
Helene this is so warm, comforting a beautiful. I can’t wait to try it!! Lovely!!!
You will love it Minnie! =D Please let me know how u enjoyed it!
Wow Helene I love your recipe! It’s great how you combined European and Indian spices-love that:) The soup looks incredible. Thanks for sharing.
P.S. I did grow up with spices. Mexicans cook spices quite similar to Indians.
Yeah I realized, thanks to you blog, that Mexican and Indian food is quite similar. Thats why I have started to venture more towards your countries specialties.
I have never had pumpkin soup before. Thank you for sharing this step by step recipe with photos. It looks pretty simple and very yummy.
Love the spices used for this recipe. And that soup, oh my!
Love pumpkin soup, and with spices give that a kick. Your look really creamy smooth too. My mom would love this. Thanks for sharing! xoxo