Cinnamon Pumpkin Soup
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5.0
6 reviews
Excellent
Cinnamon Pumpkin Soup
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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!
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Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition Information
Show Details
Calories
258kcal
(13%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Sodium
81mg
(3%)
Potassium
1083mg
(31%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
26599IU
(532%)
Vitamin C
24mg
(27%)
Calcium
83mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 258 kcal
% Daily Value*
| Calories | 258kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 81mg | 3% |
| Potassium | 1083mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 26599IU | 532% |
| Vitamin C | 24mg | 27% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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