Easy and healthy creamy Spicy Pumpkin Soup, that’s bold and rich with Asian flavours.

This Spicy Pumpkin Soup is one of recipes that I teach in my class and demonstration. Most pumpkin soup recipes are loaded with cream, but this Spicy Pumpkin Soup is a healthy soup recipe, bold and rich with Asian flavours. It is gluten free, vegan and a comfort to the soul. The participants love how quick and healthy it is; and packed with bold flavours.

The secret to making this soup thick and creamy without the cream is by adding sweet potatoes. Not only sweet potatoes fill you up, their natural sugars are released slowly into the bloodstream which means they don’t give a nasty blood sugar spikes (like most carbohydrates do) which is often associated with fatigue and weight-gain. I absolutely love making thick soups as it’s a great way to sneak in vegetables into your meals, especially getting the young ones to eat veggies.

There are 2 methods that I use to make this soup. The fuss free method that I learnt from mama is steam and blend. Usually I would use this method when the venue I’m demonstrating does not allow open fire or food smell from cooking. I use my Tefal Fuzzy Logic Rice Cooker that has a steam basket to steam the cut pumpkin (with skin), potatoes and onion. Then scoop out the pumpkin flesh, add potatoes, onion, hot water and seasoning into blender. It’s fun to watch the participants’ expressions when the rich bold flavours hit them.

The 2nd method of browning the vegetables gives the soup a slight caramelised flavour. Then add in liquid to cook until the sweet potatoes are fork tender. Add seasoning and blend till smooth.

I like to make a bigger batch and freeze them in jars. On days when I’m feeling lazy to cook, the soup are easily reheated as a side to a salad or add in some rolled oats for a more substantial meal. Ah curious about oats in soup? Read about savoury oatmeal here.

This post is linked to the Event Little Thumbs Up (Oct 2014 Event: PUMPKIN) Organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen’s Diary) .

5.0 from 4 reviews

Spicy Pumpkin Soup

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Easy and healthy creamy Spicy Pumpkin Soup, that’s bold and rich with Asian flavours.

Recipe type: Appetiser

Serves: 4

Ingredients

• 500g Pumpkin
• 200g Sweet Potatoes - cut into chunks
• 1 large White Onion - cut into half
• 1 teaspoon good quality Chili Powder (adjust amount to your preference of heat level)
• Sea salt to taste
• 1 liter Water or Vegetable Stock

To Garnish

• 2 tablespoon thick Coconut Milk
• Coriander
• sliced Red Chili
• 1 Lime

Instructions

Method 1

1. Cut pumpkin into half and remove the seeds. Cut sweet potatoes and onion.
2. Place cut pumpkin (with skin), sweet potatoes and onion into steamer, and steam for 10 minutes until sweet potatoes are fork tender (easily pierced with a fork). Scoop out the pumpkin flesh into blender, add potatoes, onion, hot water and seasoning into blender. Blend until smooth.
3. Serve warm with a drizzle of coconut milk, coriander, red chili and a squeeze of lime.

Method 2

1. Cut pumpkin into 2” chunks, remove skin and seeds. Cut sweet potatoes into chunks. Cut onion into quarters.
2. Heat up medium size pot on medium fire, add 2 tablespoons of olive oil and onion. Saute for 2 minutes until onion is slightly brown. Add pumpkin and sweet potato chunks to roughly brown them on each side. I did not brown every piece, just a quick general sear to get a caramelised flavour from the chunks. Then add in water, simmer until the sweet potatoes are fork tender (easily pierced with a fork). Add seasoning and blend with hand blender (or pour into blender) till smooth.
3. Serve warm with a drizzle of coconut milk, coriander, red chili and a squeeze of lime.

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