Loaded Pumpkin Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Servings
4 People
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Calories
932 kcal
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Course
Main Course, Soup
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Cuisine
International
Loaded Pumpkin Soup
Description
This Loaded Pumpkin Soup starts by sautéing diced onions and garlic with an array of spices including cumin, smoked paprika, thyme, oregano, cinnamon, and optionally achiote powder, infusing the oil with aromatic flavors. Chopped pumpkin and potato are added along with stock, simmering until tender to create a rich base.
Separately, pumpkin wedges are seasoned, drizzled with oil, and roasted along with chorizo slices partway through baking, imparting caramelization and smoky aromas. These roasted pieces add texture and bold flavor when added to the soup at serving.
To serve, the soup is topped with sour cream, diced tomatoes, diced avocado, jalapeño, corn chips, grated cheddar, lemon juice, and chopped coriander, which build freshness, creaminess, heat, and crunch to balance the warm, spiced broth.
The recipe encourages personalization by letting diners 'load up' their own bowls, and suggests vegan variations using vegetable stock and alternative toppings like nutritional yeast or cashew cream. The soup also engages family participation, making it suitable for various dietary needs with simple adjustments.
Ingredients
- 1.5 kg pumpkin 3.3 lb | before chopping
- 200 gm potato peeled and cut / 7oz
- 40 ml neutral cooking oil vegie or olive | 2 tablsp, generic cooking oil
- 250 gm onion diced x 2 / 8oz
- 6 cloves garlic minced
- 2 tablespoons cumin ground
- 2 tablespoons smoked paprika
- 1 teaspoon thyme dried
- 2 tablespoons oregano dried
- 1 teaspoon cinnamon ground
- 1 tablespoon achiote powder optional (specialist stores, a yellow coloured paste that is found in mexican cooking, it adds sourness, colour and flavour)
- 1 litre stock chicken or vegetable | 1.05 quart, or broth
- 50 ml neutral cooking oil olive or vegetable | 1.69 fl oz, generic cooking oil
Load up the soup
- 500 gm pumpkin peeled and cut into 4 wedges | 1.1 lb
- 40 ml olive oil 1.5 fl oz
- 150 gm chorizo sliced into rings or crumbled | 5.3 oz approx
- 100 gm sour cream 3.5 oz
- 100 gm corn chips 3.5 oz
- 100 gm tomato diced
- 1 small avocado diced
- 2 tablespoons jalapeño chopped. optional
- 40 ml lemon juice 2 tablespoon- 1/2 lemon
- 1/2 teaspoon salt
- 1/2 bunch Coriander chopped / some reserved for garnish
- 50 gm cheddar cheese cheese grated | 1.7 oz
Instructions
To make the soup
- Turn the oven on to 180 C / 350F. And set aside a lined baking sheet.
- Dice the onion and garlic.
- Measure out the spices
- Peel and chop 1.5 kg of pumpkin | 3.3 lb. Peel and chop the potato. Also cut and peel the 4 pumpkin wedges (500 gm or 1.1 lb)
- Warm a pot large enough to hold all the ingredients (approx 5-6 litres -5.3 quarts). Add the oil the onion and garlic and stir till starting to soften. Add the spices and stir till fragrant.
- Add the chopped pumpkin pieces and potato, reserving the wedges for a bit later.
- Pour over the stock or broth and let the soup simmer for 15 minutes or so until tender.
- Meanwhile put the wedges of Pumpkin onto the baking sheet in the middle and sprinkle the wedges with a little oil, salt and pepper. Leave the room down the sides to add chorizo pieces halfway through the baking time. Set the timer for 10 minutes and bake. The pumpkin will take about 15 to 20 minutes. At the 10 minute mark add the sliced (or crumbled) Chorizo to the tray and bake till Pumpkin is just tender. This will be another 5-10 minutes. Take out of the oven and set aside. The chorizo should be cooked through and starting to colour. You may need to leave it a little longer by itself. Keep these warm till needed shortly.
- Once the pumpkin is tender in the soup turn off the heat. Puree with a stick blender till smooth. Alternatively you could use a processor but be very careful as when the soup is hot the steam can cause it to spray out of the lid in a hot lava like fashion.
- Adjust the seasoning. The soup will need salt and some nice ground pepper. Set the soup aside with a lid on
Loading the soup
- Prepare all the ingredients for the topping and group together. Dice the tomato nice and fine. Add chopped jalapeno and chopped coriander, stir together in a bowl.
- Chop the avocado into small dice and add to the tomato mix. Add the lemon juice and a good pinch of salt. Stir together without breaking up the avocado.
- Chop the chorizo into smaller pieces
- Set aside grated cheddar cheese and sour cream along with the corn chips
- When ready, reheat the soup, if neccesary then ladel into 4 big bowls. Put a wedge of pumpkin in the middle then add sprinkles of chorizo, cheddar cheese a spoon of avocado salsa and a dollop of sour cream. Top with corn chips and serve with extra coriander and sliced jalapeno.
Notes
- Allow diners to customize their soup with fresh and crunchy toppings for varied textures and flavors.
- Make a vegan or vegetarian version by using vegetable stock and adding nutritional yeast or cashew cream for flavor.
- Consider additional toppings like crispy fried onions, toasted nuts, or vegan bacon to enhance texture and taste.
User Reviews
Overall Rating
5
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