Spicy Pumpkin Soup in Edible Pumpkin Bowls Recipe
This Spicy Pumpkin Soup combines the natural sweetness of roasted pumpkin with a blend of aromatic spices, coconut cream, and a hint of heat from Thai bird chilies. Served optionally in edible roasted pumpkin bowls, it’s a comforting and flavorful dish perfect for fall and cozy meals.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: Fusion (with Southeast Asian and Curry influences)
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Bowls
- 4 small pumpkins
- 2 tablespoons olive oil
- Salt and pepper to taste
Roasted Pumpkin Puree
- 2 medium pumpkins
- Olive oil for drizzling
- Salt and pepper to taste
Soup Ingredients
- 2 tablespoons coconut oil
- 2 medium shallots, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 Thai bird chilies, finely diced (optional, seeds discarded for less heat)
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (optional)
- 3 cups pumpkin puree (homemade roasted pumpkin puree or canned if preferred)
- 2 cups vegetable stock
- 1 (14 oz) can coconut cream or coconut milk
- 2 tablespoons honey (optional)
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- Prepare Pumpkin Bowls: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Slice the tops off the 4 small pumpkins and carefully remove the seeds, keeping the bottom intact. Drizzle the inside lightly with olive oil and sprinkle with salt. Optionally, roast the pumpkin tops. Roast the pumpkins for 20-30 minutes until tender but still holding shape. Set aside.
- Make Roasted Pumpkin Puree: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Cut the 2 medium pumpkins into quarters and scoop out seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 40-60 minutes until flesh is soft and fork tender. Cool slightly and scoop out the flesh. Puree in a blender or add directly to the soup to be blended later.
- Sauté Aromatics: In a large stockpot over medium heat, melt the coconut oil. Add the diced shallots, minced garlic, grated ginger, and diced Thai bird chilies (optional) and sauté for 3-5 minutes until fragrant and aromatic.
- Add Spices: Stir in the curry powder, ground cumin, ground nutmeg, and cayenne pepper (optional). Cook the spices for about one minute to release their flavors.
- Add Pumpkin Puree and Liquids: Stir in the homemade pumpkin puree, vegetable stock, and coconut cream. Bring the mixture to a boil.
- Simmer Soup: Reduce heat to low, cover the pot, and let the soup simmer gently for 20 minutes to blend the flavors well.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in small batches to a blender and blend until smooth.
- Adjust Seasoning: Taste the soup and season with salt and pepper as needed. Add honey if desired for a touch of sweetness, and stir well.
- Serve: Ladle the hot pumpkin curry soup into the roasted pumpkin bowls, drizzle with extra coconut cream, and garnish with pumpkin seeds for added texture and flavor.
Notes
- If you prefer a milder soup, omit the Thai bird chilies and cayenne pepper.
- The roasted pumpkin bowls are optional but add an impressive presentation and edible serving vessel.
- Coconut cream adds richness and creaminess; coconut milk can be substituted for a lighter version.
- Homemade pumpkin puree enhances flavor but canned pumpkin puree can be used as a time-saver.
- This soup can be stored in an airtight container in the fridge for up to 4 days or frozen for longer storage.
Keywords: spicy pumpkin soup, roasted pumpkin soup, coconut curry soup, autumn soup, pumpkin recipes, vegetarian soup
