Pumpkin Soup with Cumin & Coriander

The season tis upon us!

Being from New England, we had always associated pumpkin with things like cinnamon, allspice, nutmeg, etc. Then, a New Years Eve visit to a beautiful village located in Mani, Greece years ago changed all that.

We had reserved a table with our good friends Tom and Ornella, at very nice little B & B that happened to feature a star Athenian chef and a seven course New Years Eve menu. The third course was fried red mullet fillets with pumpkin sautéed with cumin and it was fantastic. Here is just one of the many recipes that were influenced by that wonderful meal.

Preparation Time: 5 Minutes

Cooking Time: 40 Minutes
Total Time: 45 Minutes
Servings: 4

Difficulty: Easy
Dietary Information: | Vegetarian | Gluten-Free |Can be made with Vegetable Stock or Gluten-Free Stock instead of Chicken Stock

Ingredients List

Butter

Onions

Carrots

Fresh Pumpkin [roasted and diced, see Preparing Fresh Pumpkin for Use

Fresh Coriander

Ground Cumin

Chicken Stock or Vegetable Stock or Gluten-Free Stock
Cream

Salt & Black Pepper

OPTIONAL: Fresh Red Chili Pepper

Measurements

2 tablespoons Butter

1 Onion [diced]

3 Carrots [peeled and diced]

2 cups Fresh Pumpkin [roasted and diced, see Preparing Fresh Pumpkin for Use

1 tablespoon Fresh Coriander [finely chopped] for garnishing

1 teaspoon Ground Cumin

3 cups Chicken Stock or Vegetable Stock or Gluten-Free Stock

1 cup Cream plus 4 tablespoons for garnishing

Salt & Freshly Ground Black Pepper

OPTIONAL: One very finely chopped Red Chili Pepper for garnish.

Directions

Step 1 In a stockpot over medium heat, melt butter and sauté onion, carrot, roasted pumpkin, and cumin until all are tender, about 8 to 10 minutes.

Step 2  Puree the mixture in a food mill; if you do not have a food mill, then puree in a food processor or blender. Return the puree to the stockpot, add the chicken or vegetable stock and simmer for 15 minutes.

Step 3 Then add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Season to taste with salt & pepper.

Step 4 Divide soup among 4 soup bowls, garnish with a swirl of cream, a sprinkle of fresh coriander, fresh red chili [optional] and serve.

Try This

In addition to cumin, add 1 teaspoon of your favorite curry and serve with crispy pappadoms to give this soup Indian touch.

Reader Hints
Katerina has suggested adding chili powder to taste in step 2.