Ramadan Recipe: Creamy Pumpkin Soup
- Publish date: Tuesday، 04 March 2025
Creamy Pumpkin Soup is a comforting and nourishing dish perfect for Ramadan, offering warmth and rich flavors after a day of fasting. Made with roasted pumpkin, aromatic spices, and creamy coconut milk, this soup is both wholesome and satisfying. The blend of cinnamon, nutmeg, and cayenne adds depth, while toasted pumpkin seeds provide a delightful crunch. Light yet hearty, it’s an ideal way to start your Iftar meal, bringing a balance of nutrition and flavor to the Ramadan table.
Read More: Ramadan Recipe: Chicken Malai Kebab
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Creamy Pumpkin Soup
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- 15 Minutes
- 5 Serving
- 189 Calories
- 4 tablespoons olive oil, divided
- 1 large sugar pie pumpkin (about 1.8 kg)
- 1 large yellow onion, chopped
- 5 cloves garlic, pressed
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ⅛ tsp cloves
- Cayenne pepper to taste
- Freshly ground black pepper
- 4 cups vegetable broth
- ½ heavy cream
- 2 tbsp of maple syrup or honey
- ¼ cup green pumpkin seeds
Pumpkin Soup
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Method & Directions of Creamy Pumpkin Soup
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- 50 Minutes
- Prepare the Pumpkin for Baking
تم نسخ الرابطPreheat your oven to 220°C. Carefully cut your pumpkin, scoop out the seeds, and then slice it into quarters. Place the pieces on a baking sheet lined with parchment paper.
- Oil and Roast
تم نسخ الرابطBrush 1 tablespoon of olive oil over the flesh of the pumpkin and place the quarters, cut side down, onto the baking sheet. Roast for 35 minutes until the orange flesh is tender and easily pierced with a fork. Set aside to cool once done.
- Make the Soup Base
تم نسخ الرابطHeat the remaining olive oil in a large pot over medium heat, then add onion, garlic, and salt. Stir and cook for 8 minutes until the onion turns translucent.
- Peel the Pumpkin
تم نسخ الرابطOnce cool enough to touch, remove the pumpkin skin and discard it. The softened flesh will blend smoothly into the soup.
- Transfer Pumpkin to the Pot
تم نسخ الرابطAdd the pumpkin flesh to the pot along with cinnamon, nutmeg, cloves, cayenne pepper, and freshly ground black pepper. Stir while breaking up the pumpkin to mix the spices evenly.
- Add the Broth
تم نسخ الرابطPour in the broth and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavors to develop.
- Toast the Pumpkin Seeds
تم نسخ الرابطIn a medium skillet over medium-low heat, toast green pumpkin seeds, stirring frequently, until fragrant, golden, and making small popping sounds.
- Add Cream to the Soup
تم نسخ الرابطOnce the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly before blending to a smooth, creamy consistency.
- Adjust and Serve
تم نسخ الرابطTaste the soup and adjust seasoning if needed. Serve warm, garnished with toasted green pumpkin seeds for added crunch and flavor.
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Nutrition Facts of Creamy Pumpkin Soup
| Calories | 189 |
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