Cinnamon Pumpkin Soup
Get cozy with a big bowl of Pumpkin Soup! Made with roasted pumpkin, onions, and warming spices including festive cinnamon, paprika, and cumin. Top with toasted pumpkin seeds and a dollop of sour cream!
Servings: 6 servings
- 3 lb pumpkin (1.5 kg)
- 2 cups carrots peeled and chopped into medium sized chunks (420g)
- 1 large red onion
- 1 tsp fennel seeds
- 1 tsp paprika plus extra for sprinkling on pumpkin seeds
- 1 tsp ground cumin
- 1 tsp cinnamon
- 4 cups chicken stock (1 litre)
- 3 - 4 tbsp olive oil
- salt and pepper to season
Preheat the oven to 400°F/200°F.
Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
Sprinkle all of the spices over the vegetables with a pinch of salt and pepper. Drizzle over olive oil and rub over the vegetables so everything is evenly coated with spices. Roast in the oven for 40-45 minutes or until tender.
Remove the veg from the oven and allow to cool slightly. Remove the pumpkin from its skin using a spoon, it should be very easy to scoop out. Add the carrot, pumpkin and onion to the pot.
Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
Turn off the heat then blitz the soup until completely smooth using an immersion blender.
Toast the pumpkin seeds (optional)
Rinse the pumpkin seeds then add them to a small pot of salted boiling water. Boil for 10 minutes then drain and pat dry on kitchen paper. Sprinkle with a little olive oil and a pinch of paprika then bake in the oven until starting to brown. Set aside.
Add them to a baking tray and sprinkle over a little paprika and olive oil. Bake in the oven (400F/200C) for 5-10 minutes until golden brown.
Serve the soup with a dollop of sour cream and toasted pumpkin seeds.
- Pumpkin - you can use any kind of cooking pumpkin or squash to make this soup
- Roasting the veg - make sure to cover all of the veg in olive oil so they roast without drying out. To check the vegetables are done you should be able to insert a sharp knife into the thickest parts with ease.
- Chicken stock - use low sodium if possible so you can control the amount of salt you add. You can also use vegetable stock to keep this soup completely vegetarian.
- Texture of soup - if the soup is too thick for your liking you can add a little more stock or water until you reach the right consistency.
- No immersion blender? - if you don't have an immersion blender (handheld) then you can blend the soup in a regular blender in batches. Remember to not fill your blender more than half full with hot soup, do it in batches.
- Leftovers and freezing - the soup will keep well in the fridge for 3-4 days or can be frozen in suitable containers. Thaw completely before reheating.
Calories: 258kcal | Carbohydrates: 23g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 81mg | Potassium: 1083mg | Fiber: 3g | Sugar: 9g | Vitamin A: 26599IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 3mg