A pumpkin soup recipe with a twist that even the fussiest eaters will enjoy! It’s full of flavour and depth.
- 1kg / 2.2 pounds butternut pumpkin, chopped into cubes
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1 red bell pepper (capsicum), chopped roughly
- 1 onion, roughly chopped
- 2-inch piece of ginger, chopped
- 3 cloves garlic, cut in halves
- Half a red chilli, chopped roughly (deseeded if too hot for you, I deseed)
- 8 cups / 2 litres vegetable stock (or boiling water)
- 3 tablespoons olive oil
- 1 can / 400g / 14.10 ounces chickpeas, drained and rinsed
- 2 slices of thick bread, chopped into cubes (we used sourdough)
- 1 tablespoon curry powder
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds
- ¼ teaspoon salt
- A handful of chopped coriander/cilantro
- Preheat oven to 200 degrees Celcius (390 degrees Fahrenheit).
- Place the pumpkin, oil, and salt in a baking tray and mix well, so the oil and salt cover the pumpkin and place it in the oven.
- Bake for 15 minutes, then add in the bell pepper, toss well before putting back in the oven, and bake for another 15 minutes.
- In the meantime, place a large saucepan on medium-high heat and add the onion, ginger, garlic, chilli and stock. Bring to a boil and let it simmer for around 20 minutes.
- Once the vegetables have finished baking, add them to the pot and simmer all together for a further 10-15 minutes to infuse all the flavours together, and everything becomes nice and soft.
- Let the soup cool if needed to add to your blender safely.
- Make the topping: In the meantime, add all the topping ingredients besides the coriander to a frying pan and pan-fry until the bread becomes crispy on the edges. Toss often to distribute the ingredients. Set aside.
- Once the soup has cooled a little, add the soup to a high-speed blender and blend until smooth. Adjust seasoning to taste.
- Serve the soup and add the topping in the middle in a line, and add some coriander.
- Serve straight away.
Note: If your blender is not good with hot liquids, please let it cool for at least 30 minutes before blending. My blender can handle it, and I make sure I take extreme care.