Asian Infused Pumpkin Soup

With a month of cold weather left, this yummy soup is a lovely twist on traditional pumpkin soup!

We love Asian flavours in this house, so when I made pumpkin soup for dinner on the weekend, I added a few asian spices and it was just delicous.

Asian Infused Pumpkin Soup


1 large brown onion, finely diced

1kg piece of pumpkin (any type), seeded, peeled and diced into cubes

1 teaspoon tumeric powder

1 teaspoon cumin powder

1/2 teaspoon ground coriander seeds

1 teaspoon minced garlic

1 teaspoon minced ginger

salt & pepper to taste

150ml thickened cream


– In a large pan, place a little olive oil and turn on to low heat.

– Add the onion, garlic, ginger, tumeric, cumin and ground coriander and allow to gently cook, until the onion just starts to colour.

– Add the diced pumpkin, season with salt & pepper, and add enough water to completely cover the pumpkin.

– Increase the heat until it boils.

– Cover the pot and reduce the heat and allow to simmer, until the pumpkin is soft (test with a knife).

– Remove from heat and using a stab blender, puree until smooth.

– Return to gentle heat, stirring in the cream, and remove as soon as it is warm. Don’t over cook or the cream may curdle.

Serve with slices of fresh, crusty bread. I used a lovely stone baked Turkish loaf that was just yum!

What is your favourite soup?

Sharing for #IBOT with Essentially Jess

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