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    Home » Recipes » Indian Sabji Curry

    Curried Roasted Pumpkin Soup with Indian Spices

    Published: Sep 24, 2018 Modified: Oct 15, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Tempting bowls of mustard coloured curried roasted pumpkin soup with a bright garnish of red pomegranate arils and pista nuts, on checked red and white napkin

    Jump to Recipe Print Recipe

    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.

    A bowl of pumpkin soup of roasted pumpkin curried with Indian spices, garnished with pomegranate and pista nuts and with a cup of orange juice on a white napkin and a bowl of pomegranates alongside

    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.

    Logo for Foodie Monday Bloghop

    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 - chili, turmeric, coriander, cinnamon and clove, make the soup rather special. I like the kick that the fresh red chili brings in when it is pureed along with the pumpkin and apple, but if you want to reduce the heat quotient, plea omit the chili and only add the pinch of chili 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 chili.

    Yellow curried roasted pumpkin soup in a white edged bowl with a garnish of ruby red pomegranate arils and greenish yellow pista nuts with sprig of parsley alongside

    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

    Yellow Roasted Pumpkin with green Rocket leaves and pink pomegranate on a white plate

     

     

     

     

     

     

     

     

    Yotam Ottolenghi's Crusted Baked Squash  with herbs and parmesan  

    Baked squash liberally crusted with parmesan and herbs.

     

     

     

     

     

     

     

    My recipe for Patty Pan Squash Soup with Mint and Orange

    Green Patty Pan Squash Mint Soup with Orange and Hyacinth and Green Capsicum plus a dash of cumin and pepper to spice it up. Delicious, refreshing, easy.

     

     

     

     

     

     

     

     

     

     

    "Recipe"

    Curried Roasted Pumpkin Soup with apples and Indian spices including turmeric, in a white bowl and a garnish of ruby red pomegranate arils and crushed pista nuts

    Curried Roasted Pumpkin Soup with Indian Spices

    Sujata Shukla
    Delicious, nutritious and easy to make Curried Roasted Pumpkin Soup. Chockfull of flavour and texture, with apple, Indian spices and a garnish of pomegranate and toasted pista nuts as well as a dash of orange juice, to warm you up on a chill evening
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Servings 2 servings

    Ingredients
      

    For Roasting the Pumpkin

    • 2 cups pumpkin slices
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • a few rosemary sprigs

    For Pumpkin Soup

    • 1 tablespoon olive oil
    • ½ teaspoon Fennel seeds
    • 1 fresh red chilli optional depending on how spicy you want the soup to be
    • 2 garlic cloves
    • 1 tablespoon Shallots about 4-5 minced
    • 1/16 teaspoon red chilli powder a pinch
    • 1/16 teaspoon Coriander Powder a pinch
    • 1/16 teaspoon cinnamon powder a pinch
    • 1/16 teaspoon clove powder a pinch
    • 1/16 teaspoon turmeric powder a pinch
    • 1 cup sliced apple
    • 2 cups roasted pumpkin from ingredients above
    • 2 cups vegetable stock or water if stock is not available
    • ½ teaspoon salt or to taste
    • a few Fresh Mint leaves Or Parsley sprigs

    For the Garnish

    • 2 tablespoons roasted pistachio nuts
    • 4 tablespoons Pomegranate arils
    • 1 -2 tablespoons Fresh orange juice

    Instructions
     

    To Roast the Pumpkin

    • Preheat the oven to 220 C (~430 F). Pare the thick skin and slice the pumpkin into even sized chunks or into thick crescent shapes. Place the slices in a zip bag and add olive oil, rosemary leaves, salt and pepper. Shake the bag well so that the slices are evenly covered with the oil and seasonings. Or mix in the oil and seasoning onto the slices with your fingers.
      Peeled pumpkin sliced into crescents and drizzled with olive oil, pepper salt and rosemary, ready for baking
    • Spread the slices on a baking sheet, taking care not to crowd them on the sheet. Roast in the oven for 20 minutes, turning the slices once half way through. Remove from the oven and quickly transfer to a bowl so that they stop cooking. Dice into small pieces so that they cook quickly when added to the soup.

    To make Curried Roasted Pumpkin Soup

    • While the pumpkin is roasting, finish the prep. Mince the shallots Slice the apples. I have retained the peel but you may remove them if you wish. I have used a red apple but you could instead add a Granny Smith or tart green apple. This would make the hue of the soup lighter, but would change the flavour slightly by reducing the sweetness. Keep the spice powders ready Toast the pistachio nuts on a hot pan for 2-3 minutes, stirring frequently so that they do not burn. Extract the arils from the pomegranate and set aside in the fridge till required to serve. Squeeze orange juice and crush and shred a few mint leaves when ready to serve the soup.
      Spices to curry the roasted pumpkin soup - coriander, turmeric, chilli, cinnamon and clove powders
    • Heat Olive oil in a pan. Add fennel seeds and sauté for 10secs. Crush the garlic cloves and add them whole, sautéing till they begin to discolour. Add the red chilli, sauté for 10 secs. If you want to reduce the 'heat' of the soup, omit the chilli. Add the minced shallots, sauté for about 3 minutes till they are nicely fried. Add the spices - turmeric, chilli powder, clove, cinnamon and coriander powder. Stir them into the shallots.
    • Add the apple slices, stir and sauté for 2 minutes. Add the roasted pumpkin slices. Stir Sauté for 3 minutes, stirring frequently. Add the stock or water if using. Stir. Bring to a boil and then reduce the heat to allow the soup to simmer for 25 minutes. Turn off the stove and transfer the soup to another vessel to cool
    • Coarsely puree the soup. It is best to do this in batches when the soup has cooled down, as otherwise it may splash out of the processor. I have learnt this from bitter experience and from trying to remove the stains of turmeric and chilli from the walls and the kitchen counter!
    • When ready to serve, reheat the soup, taste for salt and add the crushed shredded mint leaves or shredded parsley sprigs. Serve hot, garnished with crushed toasted pistachio nuts and pomegranate arils. Drizzle a little orange juice on each serving.
    Tried this recipe?Let us know how it was!

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    1. Aayushi says

      September 27, 2021 at 3:15 pm

      Hi! I love how informative and great your articles are. Can you recommend any other blogs that share recipes of Indian Curries or authentic Indian cuisine? Thanks a lot!

      Reply
      • Sujata Shukla says

        January 04, 2022 at 12:52 pm

        Hi. Thank you for visiting my blog! Im so glad you enjoyed reading it, and I hope you liked the recipes when you tried them out!

        Reply
    2. Amrita says

      October 07, 2018 at 6:18 am

      What a tempting looking soup bowl! I want this now!

      Reply
      • Sujata Shukla says

        October 07, 2018 at 9:59 am

        Thank you, Amrita!

        Reply
    3. Mayuri Patel says

      October 03, 2018 at 9:17 pm

      What a wonderful way to serve roast pumpkin soup with some added Indian spices, pomegranate and pistachios.. have to try this version as it looks very inviting. I usually serve it with salsa to balance the sweetness.

      Reply
      • Sujata Shukla says

        October 03, 2018 at 9:20 pm

        That sounds a great combination!

        Reply
    4. veena says

      October 03, 2018 at 8:11 pm

      Roasting brings out a lovely flavour to the vegetable and this curried soup looks absolutely delicious, Drooling here

      Reply
      • Sujata Shukla says

        October 03, 2018 at 8:25 pm

        Thank you Veena! I now use roast pumpkin in both salads and soups and it makes for delicious dishes!

        Reply
    5. waagmi says

      October 01, 2018 at 1:05 am

      Roasted pumpkin soup looks so so inviting sujata 🙂 Love this

      Reply
      • Sujata Shukla says

        October 01, 2018 at 9:33 am

        Thank you so much, Waagmi!

        Reply
    6. Sasmita Sahoo Samanta says

      September 30, 2018 at 7:45 pm

      Love this roasted flavor of pumpkin in the soup.... Such a beautiful presentation topped with healthy ingredients.

      Reply
      • Sujata Shukla says

        September 30, 2018 at 7:48 pm

        Thank you Sasmita! The spices and the pomegranate give an interesting flavour to the soup!

        Reply
    7. Preethi's Cuisine says

      September 29, 2018 at 5:37 pm

      Fabulous soup.Love the soup with indian spices.Deliciousness in a bowl.Love the toppings too.

      Reply
      • Sujata Shukla says

        September 29, 2018 at 7:47 pm

        Thank you Preethi!

        Reply
    8. Sujata Roy says

      September 25, 2018 at 1:29 pm

      Wow what a recipe. Never thought of a soup with pumpkin. And cinnamon, cloves, rosemary, mint all the aromatic ingredients used in this soup. I am drooling. Can imagine the heavenly flavour and taste. Loved your vibrant presentation. Awesome share.

      Reply
    9. The girl next door says

      September 25, 2018 at 9:20 am

      The soup sounds and looks absolutely wonderful! Thank you for this lovely recipe 🙂

      Reply
    10. Mildly Indian says

      September 25, 2018 at 5:01 am

      I am totally coming. I love the flavor profile you have added, the crunch and juicy sweetness you have added on top, not to mention the book by the side really caught my eye.

      Reply
      • Sujata Shukla says

        September 25, 2018 at 7:49 am

        Thank you Seema! Come over, let’s Cook and browse books together

        Reply
    11. Vidya Narayan says

      September 24, 2018 at 1:34 pm

      The recipe is fantastic. Loved all the spice mixes with the pumpkins. Rosemary always stands out when it comes to pumpkin and I love it too. Beautiful presentation with healthy ingredients.

      Reply
      • Sujata Shukla says

        September 24, 2018 at 7:57 pm

        Thanks a lot Vidya! This is one of my favourite recipes!

        Reply
    12. Poonam Bachhav says

      September 24, 2018 at 12:37 pm

      The curried roasted pumpkin soup sounds flavorful and looks very inviting with those appealing vibrant colours and toppings ! Bookmarked the recipe di..would definitely give it a try and share my feedback with you. Thanks for the wonderful share.

      Reply
      • Sujata Shukla says

        September 24, 2018 at 7:56 pm

        Thank you so much Poonam!

        Reply

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    Meet the Author, Owner, Content Creator and Recipe Developer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with Salads, Soups and Mediterranean food. There are recipes for delicious Jams, thin crust Pizza, Pestos and Pickles too! I'm also the newly minted author of a book on sacred foods, 'BHOG NAIVEDYA: Food Offerings To The Gods' published by Rupa Publications India. Do Check out my Author Page to read all about me and this Blog!

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