Best Cumin Pumpkin Soup Recipes

Pumpkin, Cumin and Chilli Soup image

Provided by Sackville

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 large pumpkin, about 2 kg
2 tablespoons butter or 2 tablespoons oil, for frying
1 tablespoon cumin seed
2 medium onions, finely chopped
1 red chile, finely sliced
1 teaspoon caster sugar
1 liter hot vegetable stock or 1 liter chicken stock
salt
4 tablespoons heavy cream (optional)
4 teaspoons olive oil, for drizzling

Steps:

Slice the top off the pumpkin and set it aside.
Later it will be the lid for your pumpkin-pot serving bowl.
Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
You can, if you like, save the seeds for roasting.
Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
Remember, you want to use it as a bowl afterwards.
Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
Simmer until the pumpkin is soft enough to purée.
Add salt to taste and then blitz until smooth.
Add the cream, if desired, and pour into the pumpkin shell.
Make patterns on the surface by drizzling over the oil.
Serve immediately.

Cumin Pumpkin Soup image

Provided by Robin Miller : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 (15-ounce) can pumpkin (not pie filling)
1 1/2 cups reduced-sodium chicken broth
1 cup lowfat milk
1 teaspoon ground cumin
2 bay leaves
Salt and ground black pepper
Fresh sage leaves
Popcorn and pumpkin seeds, for garnish

Steps:

In a medium saucepan, whisk together pumpkin, broth, milk, and cumin. Add bay leaves and set pan over medium heat. Season with salt and pepper. Bring to a simmer. Simmer 10 minutes. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper. Garnish with sage, popcorn and pumpkin seeds before serving.