Pumpkin Soup Without Stock (No Blender Needed)
This roasted pumpkin soup is absolutely delicious and doesn't require any special equipment or ingredients. Silky and creamy, you don't need stock, cream or even a blender to get incredible results!
Ingredients
Pumpkin Broth
- Seeds from one pumpkin
- 1 tbsp soy sauce
- 2 sprigs fresh rosemary
- 1 tsp whole black peppercorns
- 8 g (¼ oz) fresh ginger cut into 3-4 slices
Pumpkin Soup
- 1 small pumpkin about 1kg/2lbs
- ½ medium yellow onion finely diced
- 1 tsp fresh ginger grated
- 4 cloves garlic finely minced
- 2 teaspoons ras el hanout (see note 1)
- ¼ teaspoon chili flakes
- 500 ml (2 cups) pumpkin broth (see note 2)
- 1 (400g/14oz) can full-fat coconut milk
- Pepitas for garnish
Instructions
- Preheat oven to 220°C (425°F). Using a sturdy, sharp knife, split your pumpkin in half down the middle and scoop out the seeds and stringy flesh in the centre, set these aside for the broth.
- Brush each half with a small amount of olive oil and place, cut side down, on a baking sheet. Transfer to oven and roast until the pumpkin is very tender and you can easily insert a knife into the skin, about 45 minutes to one hour. Remove from oven and allow to cool for 10 to 15 minutes before removing the skin and cutting into thick slices.
- While the pumpkin is roasting, heat a small amount of olive oil (about 2 teaspoons) in a large saucepan over medium heat until shimmering. Add in reserved pumpkin seeds and flesh and cook, stirring constantly, until slightly browned and they give off a faint nutty aroma, about 5 minutes.
- Add in soy sauce and scrape up and bits of pumpkin that have stuck to the bottom of the pot. Pour in water and add rosemary, peppercorns and ginger. Bring to a boil over medium heat, reduce the heat to low, cover and simmer while the pumpkin cooks - about 45 minutes to 1 hour. Strain through a fine mesh sieve and set aside.
- In a large saucepan over low heat, heat a tablespoon of olive oil until shimmering. Add onion and ginger and cook, stirring occasionally, until very soft and translucent, about 10 minutes. Add ras el hanout, chili flakes and garlic and cook, stirring constantly, until very fragrant, only about 30 seconds.
- Add in cooked pumpkin and stir to coat in onion and spice mixture before pouring in broth. Bring to a simmer, breaking up the pumpkin into smaller pieces with your spoon, cover and allow to cook for about 10 minutes.
- Turn off the heat, uncover, and mash the pumpkin down with a potato masher until mostly smooth. Then, one ladle full at a time, push the soup through a fine mesh sieve - using a spoon or spatula to ensure that the entirety of the soup gets through the sieve. Return to the pot.
- Bring the sieved soup back up to a gentle simmer and stir in the coconut milk. Taste and adjust for seasoning, adding salt and pepper where needed. Serve hot and garnish with pumpkin seeds.
Video
Notes
- If you can't find ras el hanout, I recommend making the blend yourself. Simply combine 2 parts ground cumin, 2 parts ground ginger, 2 parts salt, 1 part freshly ground black pepper, 1 part ground cinnamon, 1 part ground coriander seed, 1 part cayenne pepper, 1 part ground allspice and 1/2 part ground clove. Alternatively, garam masala or curry powder will make very good substitutions.
- If you have it on hand, feel free to omit the broth step and sub in 500ml (2 cups) of vegetable or chicken stock in lieu of the pumpkin broth.
Nutrition
Calories: 282kcal | Carbohydrates: 25g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 1142mg | Fiber: 3g | Sugar: 8g | Vitamin A: 21345IU | Vitamin C: 26mg | Calcium: 101mg | Iron: 6mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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