Spicy pumpkin soup: The Perfect health boost for winter

Even though we should always look after our health, during winter, we want a bit more of a boost when flu season comes around. Also, if you’re already feeling unwell, soup is a great way to help you fight the sickness and help you get some food in if your appetite is gone. Moms always make the best soup and it’s time for you to make some spicy pumpkin soup. It’s got all the flavours you want and warms you up as you snuggle under the covers.

ALSO READ: Wholesome butternut soup: A hearty and healthy winter meal

SPICY PUMPKIN SOUP TIPS AND BENEFITS

Pumpkin is a loaded with Vitamin C, a powerful antioxidant as well as beta-carotene, a Vitamin A derivative which is great for skin health, especially as your skin becomes dryer in winter. Both of these vitamins also help with boosting your immune system. If you’re processing the pumpkin yourself, keep the seeds as they are great snacks if you make them part of a nut and seed bowl to graze on during the day. If you add some fresh chili into the soup, you also get a good boost of more anti-oxidants which help with immune health during winter.

ALSO READ: Easy savoury bread with garlic, herbs and cheese

This winter, it’s time to make some heartwarming and healthy meals, just like this yummy and spicy pumpkin soup.

Last updated on 27 June 2023

SPICY PUMPKIN SOUP RECIPE

Recipe by Linda Kaumphawi

Course: Starter, Dinner Cuisine: Global Difficulty: Easy

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

A warm and spicy pumpkin soup recipe packed full of goodness.

INGREDIENTS

• 2 tbsp butter

• 1 cm ginger, minced

• 2 cloves garlic, minced

• 1 tbsp curry powder

• 1/2 tsp ground cinnamon

• 2 onions, finely chopped

• 425 grams pumpkin puree

• 2 bay leaves

• salt to taste

• 700 ml vegetable stock or chicken stock

• 150 ml double cream

METHOD

• Melt butter in a medium sized pot. Sauté onion, ginger and garlic for two minutes over medium low heat.
• Add curry powder and ground cinnamon. Stir for another minute.
• Pour in pumpkin puree and chicken stock. Add bay leaves. Cover and bring to a boil. Reduce heat and simmer for five minutes.
• Remove lid, add salt. Give it a stir and turn off the stove.
• Remove bay leaves. Blend the soup with a hand blender until it is smooth. Turn the stove back on to medium low.
• Pour in the cream. Stir to combine. When the soup comes back up to a boil, turn off stove.
• Serve warm in individual bowls.