![[Spiced] Pumpkin Soup. The best you ever tasted.](http://www.bibliocook.com/wp-content/themes/GrungeMag/timthumb.php?src=http://www.bibliocook.com/wp-content/uploads/2012/10/pumpkin-soup3.jpg&h=80&w=80&zc=1&q=90)
Inspired by Helen Cooper's book
Deep in the woods there’s an old white cabin
with pumpkins in the garden.
Pumpkin Soup, Little Missy’s current favourite bedtime reading, starts off in a suitably sinister way for this time of year. But this award-winning book by Helen Cooper is far from scary and the worst thing you’ll be left with is a rumbling tummy after reading all her lyrical descriptions of the nightly supper enjoyed by the bagpiping Cat, banjo-playing Squirrel and small singing Duck.
Pumpkin Soup.
The best you ever tasted.
How could we resist a siren call like that? When LM saw her first pumpkin of the year, it came home to be – firstly – admired, then butchered, roasted and blended to make a cauldron of Spiced Pumpkin Soup.
Made by the Cat who slices up the pumpkin.
Made by the Squirrel who stirs in the water.
Made by the Duck who scoops up a pipkin of salt, and tips in just enough.
Just make sure your own Little Missy doesn’t get inspired by the Duck’s seasoning efforts.
Ready for the chop-chop
Spiced Pumpkin Soup
While roasted pumpkin gives this soup a great depth of flavour, it is best prepared in advance: 1kg of roasted pumpkin is approximately 1 medium sized pumpkin, peeled, deseeded and roasted at 180°C for about 40 minutes. It’s a good thing to pop into a hot oven if you have other baking going on.
1-2 tablespoons olive oil
1 onion, chopped roughly
3 cloves garlic, chopped
1 teaspoon turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
1kg roasted pumpkin
1¼ litres chicken or vegetable stock
125g red split lentils
1 x 400g tin coconut milk
1 lime
Salt, freshly ground black pepper
Natural yoghurt, to serve
Heat the oil in a large saucepan and, over a medium heat, fry the onion and garlic for 3-5 minutes until just softened. Add the spices to the pan and stir for a moment until the mixture smells fragrant. Tip in the roasted pumpkin, chicken stock, red lentils and coconut milk. Bring to the boil then reduce the heat and simmer for 15-20 minutes until the lentils are cooked.
Purée with a hand-held blender or use a potato masher for a more textured soup. Season to taste with lime juice, salt and pepper. Serve with dollops of natural yoghurt and lots of buttered wholemeal toast.
Serves 4 – 6.
Pumpkin-tastic
Halloween ghosts – and Spiced Pumpkin Muffins with Cream Cheese Frosting
Squash for soup: Bean, Squash and Cabbage Soup
Winter Warmers: Butternut Squash and Sweet Potato Soup
Pumpkin heaven: Spiced Pumpkin Soup
Yoga – and Pumpkin Pie
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Neighbour just dropped us in a huge (3kg at least)slice of pumpkin which I have been looking at uncertainly. That gives us use for about a quarter. Thanks!
If you roast it all, then you can use the other half of the half for some Spiced Pumpkin Muffins with Cream Cheese Frosting!
Nothing ventured. I went straight to it and both recipes proved excellent. I have put photos (and credits) up on my blog and on my facebook page.
Merci Bien Madame!
You’re a chef after my own heart – between roasting pumpkin and spices, I’ll bet your house smells amazing today!
You noticed and liked the old French beer glass on Donal Moore’s site, as did Ferrybank Beer Club. I made the connection and now they have decided to do a special on 8 Degrees.Looks like a win win situation! I am just about to freeze the remainder of the iced muffins (only two of us in the house thankgod for November)- I’ll let you know how they thaw. Thanks again- without your help I would have been forced to call in a fairy godmother to turn it into a coach.
I like the way you work, Martin! Let me know if Ferrybank Beer Club needs any Winter’s Ale to finish off their tasting. Should be bottled next week – can’t wait, have a few gingerbread/beer experiments in mind.