With the current cold front hitting South Africa I was craving something warm and hearty…but without meat. Growing up my dad was the master of soup making, throughout winter he’d always whip up various kinds of soups, some of which I dislike to this day (like his winter veg, bones and barley soup) and others which I still make for myself like his green lentil soup.
I used to work for an establishment that required I create a new soup for guests every day, it led to me channeling a whole lot of crazy soup concepts (like my amarula and broccoli one) and a lot of hit and miss concoctions. This one was a hit.
A little spicy, a little creamy and very hearty. Serve with fresh bread or toast…or even throw some fresh leafy veg into it just before serving (I added watercress here)
- 1 large finely chopped onion
- 2kg cubed pumpkin
- Teaspoon nutmeg, ground
- Teaspoon ginger, ground
- 2 teaspoons hot garam masala
- Teaspoon peri peri powder (add extra if you want an even spicier soup)
- 2 teaspoons turmeric
- 2 teaspoons cinnamon
- Teaspoon ground coriander
- 4 tablespoons butter
- 3 cloves garlic, finely chopped
- 1 cup vegetable stock (or hot water)
- 1 cup cream
- 1 cup milk
- Mix all the spices together in a bowl.
- Toss the pumpkin in the spices and place in a casserole dish or oven tray.
- Cut the butter into pieces and spread the pieces evenly on the pumpkin
- Place the tray in the oven at 180°C covered in foil for 30 minutes. Remove the foil for the last 10 minutes in order to brown the pumpkin.
- Whilst the pumpkin is in the oven fry the garlic and onions in a bit of oil in a deep pot until soft and translucent.
- Remove the pumpkin from the oven and scoop it (with its melted butter) into the pot and mix it in with the fried onions and garlic.
- Pour the milk, cream and stock into the pot and blend with a hand blender until all chunks have been pureed.
- Taste the soup and season with salt and pepper.
Note: If the soup is still thick add more stock and blend further.