Curry-spiced Pumpkin Soup

with a pecan & cinnamon-buttered baguette

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Pumpkin is roasted until golden, before being cooked with garlic, onion, and curry powder for some real flavour. Once ready, it is blitzed until smooth before being swirled with fresh cream. It is served with a thyme, pecan nut and cinnamon butter baguette, which is baked until crisp and then dunked into this divine soup…

Hands-On Time: 25 minutes
Overall Time: 45 minutes
Serves: 2 People
Vegetarian

Ingredients & Preparation

500g Pumpkin Chunks (cut into small bite-sized chunks)
20ml Curry Rub (10ml NOMU Indian Rub & 10ml Medium Curry Powder)
10ml Dried Thyme
10ml Ground Cinnamon
30g Pecan Nuts (finely chopped)
2 Sourdough Baguettes
20g Pumpkin Seeds
120g Chickpeas (drained & rinsed)
1 Onion (peeled & roughly diced)

1 Garlic Clove (peeled & grated)
20ml Vegetable Stock
200ml Fresh Cream
Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Sugar/Sweetener/Honey
Blender
Tinfoil

Directions

GOLDEN PUMPKIN Preheat the oven to 200°C. Spread out the pumpkin chunks on a roasting tray. Coat in oil, seasoning, and the rub (to taste). Roast in the hot oven for 30-35minutes until cooked through and crisping up, shifting halfway.
BUTTER + BAGUETTES = YES In a bowl, combine 50g of butter, the dried thyme, the cinnamon, 20ml of a sweetener of choice, and the chopped pecan nuts. Place the baguettes on a chopping board and cut 4 horizontal incisions along the top of the baguettes – don’t cut all the way through! Smear each incision with the loaded butter. Wrap the stuffed baguettes in tinfoil, place on a baking tray, and pop in the hot oven. Bake for 8-10 minutes until warmed through. In the final 3-5 minutes, remove the tinfoil and bake until crisp.
SEEDS Place pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
CHICK TO THE PEA Return the pan to a medium heat with a drizzle of oil. When hot, add the drained chickpeas and fry for 8-10 minutes until crispy and caramel in colour. For the best results, only shift them occasionally. If they start to pop out, use a lid to rein them in.
SOUP BASE When the pumpkin has 5 minutes remaining, boil the kettle. Place a pot over a medium heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the grated garlic and fry for 1 minute until fragrant, shifting constantly. Add the vegetable stock, and 400ml of boiling water. Mix until combined. Add the roasted pumpkin and simmer for 2-3 minutes.
BLEND BABY, BLEND! Pour the pumpkin mixture into a blender and pulse until smooth. On completion, return to the pot and stir through ¾ of the fresh cream. Season to taste.
SPICY SOUP SUPPER! Bowl up a heaping helping of the spiced pumpkin soup. Partially stir through the remaining cream so that it creates a swirly pattern on top. Scatter over the crispy chickpeas and the pumpkin seeds. Serve with the cinnamon butter baguettes on the side for dunking. Scrumptious, Chef!