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!
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 3 lb pumpkin ((1.5 kg))
- 2 cup 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 cup chicken stock ((1 litre))
- 3-4 tbsp olive oil
- salt and pepper (to season)
Instructions
- 1
Preheat the oven to 400°F/200°F.
- 2
Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds. Save the seeds in a bowl and set aside.
- 3
Add the chopped squash, carrots and onion to a large baking tray (or divide between two trays if needed).
- 4
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.
- 5
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.
- 6
Add the chicken stock to the pot, bring to a bowl then simmer for 10 minutes.
- 7
Turn off the heat then blitz the soup until completely smooth using an immersion blender.
- 8
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.
- 9
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.
- 10
Serve the soup with a dollop of sour cream and toasted pumpkin seeds.