Spicy Pumpkin Soup In A Soup Maker
Spicy pumpkin soup in a soup maker is an easy to make recipe that is both tasty and comforting during the autumn months.
Servings: 4
Calories: 78kcal
Ingredients
- 1 cooking pumpkin*
- 1 onion peeled and chopped
- 2 cloves garlic crushed
- 2 tsp of curry powder**
- 1 chicken or vegetable stock pot or cube plus water
- Seasoning according to taste
Instructions
- If you are roasting the pumpkin first, slice it into quarters, remove the seeds and brush the flesh with some oil. Cook it in a preheated oven (180°C) and cook for 30 minutes. When the pumpkin has cooled enough for you to handle it peel the skin away.
- Add everything to the soup maker jug, including the stock pot or cube.
- Pour in some hot water, up to the maximum level on the soup maker jug,
- Set the soup maker off on smooth.
- When the soup maker has finished, optionally stir in some cream.
- Garnish with roasted pumpkin seeds and/or croutons.
Notes
*Make sure you use a cooking pumpkin and not a carving pumpkin. If you can't find any pumpkins, you can substitute with butternut squash, or another type of squash. The weight of the pumpkin chunks after it was peeled and they were roasted was 625g.
**You can use mixed curry powder or individually add your own choice of spices.
Nutrition
Serving: 1 | Calories: 78kcal | Carbohydrates: 7g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 279mg | Fiber: 2g | Sugar: 3g
