Heartwarming pumpkin and ginger soup with spicy seeds

You gotta love the versatility of pumpkin. This sweet squash is equally tasty when it stars an Indian style curry or a dessert. Today, we are exploring a truly heartwarming dimension of pumpkin – a soup enriched with ginger, spices and cinnamon.

This recipe comes as a memorable comfort food when the outside temperatures are low. However, is just as amazing during warmer days and fantastic even when you eat it cold. The many aromas, from cinnamon and mixed spices in the baked pumpkin seeds, will wake up your taste buds and leave you planning for another batch of this soup soon enough.

A perfect crunchy companion for a creamy soup

Homemade mixed quinoa crackers

Learn how to make them

The perfect bowl of pumpkin and ginger soup is served with a scoop of Greek yoghurt and sprinkled with spiced and baked pumpkin seeds. The yoghurt is perfectly complementary with the creaminess of the soup and the seeds bring a fantastic, tangy kick to round up an overall perfect meal.

Much like any pottage style soup, to prepare this pumpkin (it could also be butternut if you prefer) properly, you will need a hand blender. A regular blender is also an option, however, it is less user friendly, since you will have to transfer a hot mixture of pumpkin and water to the table blender and pulse until you get a needed consistency.

Heartwarming creamy pumpkin and ginger soup

Course: SoupsDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1/2 kg pumpkin, chopped or grated

• 1 thumb lenght piece of fresh ginger, grated

• A piece of cinamon, in stick

• Salt

• Mixed spices: chilli flakes, cumin, turmeric, garam masala

• 50 g pumpkin seeds, raw

• 1 tablespoon of olive oil

• Greek yoghurt, for serving

Directions

• Heat a dash of oil in a big pot and add the cinnamon piece. Let it release the aroma, and then add grated fresh ginger and mix well.
• Add the pumpkin and pour water, as much it needs to barely cover it. Let the pumpkin boil, decrease the heat and cook until it completely softens.
• In the meantime, marinate the raw pumpkin seeds in olive oil and spices. Let it sit for at least 10 mins, while you heat the oven to 200 C.
• Bake the seeds until you see them becoming golden brown, remove from the oven and set aside.
• Taste the pumpkin – it is ready if you can cut it easily with a fork. Turn off the heat and add a bit of water more, if needed.
• Use a hand blender to turn the pumpkin into a creamy soup. Add salt and stir well.
• Serve the soup with a scoop of Greek yoghurt and sprinkle with spicy seeds and parsley.