Pumpkin Soup Without Stock Recipe: No Blender Needed & No Cream Used!

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is more nutritious and flavorful.

Split a 1 kilo pumpkin in half and scoop out the seeds.

Brush the pumpkin halves with olive oil and place cut side down on a baking sheet.

Roast in a 220 degree Celsius (425 Fahrenheit) oven for 45 minutes to one hour.

While the pumpkin is roasting, heat a small amount of olive oil in a large saucepan over medium heat until shimmering.

Add the reserved pumpkin seeds and flesh to the saucepan and cook, stirring constantly, until slightly browned and giving off a faint nutty aroma, about 5 minutes.

Add 15 mls of soy sauce and scrape up any bits of pumpkin that have stuck to the bottom of the pot.

Pour in 1 liter of water and add a few slices of ginger, a couple sprigs of rosemary, and some black peppercorns.

Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 45 minutes to one hour while the pumpkin cooks.

Strain the broth through a fine mesh sieve and set aside.

In a large saucepan over medium heat, heat 1 tablespoon of olive oil until shimmering.

Add half a finely diced yellow onion and 1 teaspoon of grated ginger, cooking until very soft and translucent, about 10 minutes.

Add 2 teaspoons of ras el hanout, a quarter teaspoon of crushed red pepper, and 4 cloves of minced garlic, cooking until very fragrant, about 30 seconds.

Add in your cooked pumpkin and stir to coat in the onion and spice mixture.

Pour in 500 ml of your pumpkin broth and bring to a simmer, breaking up the pumpkin into smaller pieces with your spoon.

Cover and allow to cook for about 10 minutes so the pumpkin can break down further.

Turn off the heat, uncover, and mash the pumpkin down with a potato masher until mostly smooth.

Push the soup through a fine mesh sieve one ladle full at a time, using a spoon or spatula to ensure the entirety of the soup gets through the sieve.

Return the sieved soup to the pot, bring it back up to a gentle simmer, and stir in one 400 gram can of coconut milk.

Taste and adjust for seasoning, adding salt and pepper as needed.

Serve hot and garnish with pumpkin seeds for added texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens