This curried roasted pumpkin soup is chockfull of flavour and texture, what with the rosemary added when the pumpkin is roasted, the mix of Indian spices, the garlic and the mint leaves, the garnish of toasted pistachio nuts and the bright pomegranate arils. Even though the ingredients list is long-ish, I suggest you don’t miss out on any of them to make this dish, as together they make for a very tasty soup indeed.
Pumpkin was never a favourite with me while growing up. Mom would make parangikkai puli-kuzhambu and I would carefully discard the pumpkin at the side of my plate. Parangikkai kootu, I would not even touch. All this changed once I discovered roasted pumpkin, and now I have pumpkin as the main ingredient in my meals at least twice a week. The roasted pumpkin slices are very tasty and filling when added to a salad, and the roasting takes only a few minutes of effort.
This week it was the turn of Saswati Hota who blogs at Delish Potpourri to suggest the theme at the FB Group, FoodieMonday BlogHop. Saswati offered us the choice between ‘Pumpkin Treats’. or ‘Vietnamese Recipes’. I had this plump orange pumpkin sitting on my kitchen counter so I immediately voted for the Pumpkin theme, as did the other members. How this group works is that a set of themes are suggested and put to vote by members in turn each week, and we all cook as per the finalised theme and post the recipe on the Monday immediately following.
I was going to roast the pumpkin for my luncheon salad along with goats cheese, pomegranate and a heap of lettuce, but when the theme was decided, I planned the curried roasted pumpkin soup instead.
The spice powders – chilli, turmeric, coriander, cinnamon and clove, make the soup rather special. I like the kick that the fresh red chilli brings in when it is pureed along with the pumpkin and apple, but if you want to reduce the heat quotient, plea omit the chilli and only add the pinch of chilli powder as in the ingredients list.
Except for peeling and slicing the pumpkin and slicing the apples, there is very little prep required for this Curried Roasted Pumpkin Soup, so don’t be discouraged by the long list of ingredients. This soup is all about the flavour, and the contrast of the slightly sweet pumpkin and apple with heat of the chilli.
The recipe calls for orange juice to be added before serving. Alternatively you could add cream, though the orange does give an interesting flavour to the soup. Remember to add the juice or cream only before serving and not heat the soup with either of them.
If you liked the recipe for the Curried Roasted Pumpkin Soup with Indian spices, then you may like to check out these recipes from the blog too:
Shaheen Peerbhai’s Roasted Pumpkin Salad with Pomegranate and Rocket leaves
Yotam Ottolenghi’s Crusted Baked Squash with herbs and parmesan
My recipe for Patty Pan Squash Soup with Mint and Orange