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Cinnamon Pumpkin Soup with Toasted Pumpkin Seeds Recipe

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A warm and comforting Cinnamon Pumpkin Soup featuring roasted pumpkin, carrots, and red onion seasoned with fragrant spices and blended to a smooth finish. This recipe includes toasty paprika-spiced pumpkin seeds for a delightful crunch and is perfect for cozy autumn dining.

Ingredients

Vegetables

  • 3 lb pumpkin (1.5 kg)
  • 2 cups carrots, peeled and chopped into medium chunks (420 g)
  • 1 large red onion

Spices

  • 1 tsp fennel seeds
  • 1 tsp paprika (plus extra for sprinkling on pumpkin seeds)
  • 1 tsp ground cumin
  • 1 tsp cinnamon

Liquids & Oils

  • 4 cups chicken stock (1 litre)
  • 3 – 4 tbsp olive oil

Other

  • Salt and pepper, to season
  • Dollop of sour cream (for serving, optional)

Instructions

  1. Preheat oven: Set the oven temperature to 400°F (200°C) to prepare for roasting the vegetables.
  2. Prepare pumpkin: Cut the pumpkin into rough medium-sized chunks, removing the stringy flesh and seeds carefully. Place the seeds in a bowl and set aside for later.
  3. Arrange vegetables: Place the chopped pumpkin, carrots, and red onion on a large baking tray, or divide between two trays if necessary to avoid overcrowding.
  4. Season and coat: Sprinkle fennel seeds, paprika, ground cumin, cinnamon, salt, and pepper evenly over the vegetables. Drizzle with olive oil and use your hands or a spoon to rub the spices and oil evenly so all pieces are well coated.
  5. Roast vegetables: Place the tray(s) in the preheated oven and roast for 40-45 minutes until the vegetables are tender and slightly caramelized.
  6. Cool and scoop: Remove the trays from the oven and let the vegetables cool slightly. Using a spoon, scoop the roasted pumpkin flesh from its skin—it should come out easily. Transfer the pumpkin flesh, carrots, and onion into a large pot.
  7. Add stock and simmer: Pour the chicken stock into the pot with the vegetables. Bring to a boil over medium heat, then reduce heat and simmer gently for 10 minutes to combine flavors.
  8. Blend soup: Turn off the heat. Use an immersion blender to blitz the soup until completely smooth and creamy.
  9. Prepare pumpkin seeds (optional): Rinse the reserved pumpkin seeds, then place them in a small pot of salted boiling water. Boil for 10 minutes to soften, then drain and pat dry thoroughly with kitchen paper.
  10. Toast pumpkin seeds: Toss the drained seeds with a little olive oil and a pinch of paprika. Spread them on a baking tray and roast in the oven at 400°F (200°C) for 5-10 minutes or until golden brown and crispy. Remove and set aside.
  11. Serve: Ladle the hot soup into bowls, garnish with a dollop of sour cream and sprinkle toasted pumpkin seeds on top for texture and flavor. Enjoy warm.

Notes

  • You can substitute vegetable stock to make this soup vegetarian or vegan (omit sour cream or use plant-based alternatives).
  • Use an immersion blender for easier blending directly in the pot, or transfer to a blender in batches.
  • Adjust the seasoning to taste, adding more cinnamon or paprika for extra warmth and spice.
  • To save time, pumpkin can be pre-roasted or steamed, but roasting intensifies the flavor.
  • The pumpkin seeds offer a crunchy topping and can be stored in an airtight container for snacking.

Find it online: https://lauracooks.com/cinnamon-pumpkin-soup-with-toasted-pumpkin-seeds-recipe/