| Prep: 20 mins | Cook: 1 hour | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 14g | 6g | 20g |
| sugars | fibre | protein | salt |
| 5g | 5g | 4g | 0.6g |
There’s something truly magical about the Spicy Pumpkin Soup with Nigella Seeds. This recipe evokes the coziness of autumn combined with the subtle heat typically associated with Creole cuisine, a nod to my Louisianian roots. I promise, your taste buds are in for a treat the moment they experience the luscious, thick texture of the pumpkin soup enhanced by the unique, slightly bitter flavor of Nigella seeds. It’s not just a soup, it’s a warm culinary embrace.
A Soup that Speaks Volumes
The Spicy Pumpkin Soup with Nigella Seeds is more than just a comforting meal; it’s a symphony of flavors that speaks to the soul. Picture this – a tantalizing fusion of pumpkin enhanced with the warmth of cayenne, turmeric, cumin, and coriander. Add to this an unexpected splash of coconut milk that introduces a creamy tropical twist, while the crunchy nigella seeds serve as the perfect garnish, both adding a distinct flavor and presenting a visual treat.
This soup has an uncanny resemblance to the traditional pumpkin soups served in various cuisines worldwide. While it stands out as a remarkable dish on its own, it would also pair well with a simple green salad or warm, crusty bread for that perfect fall dinner.
A Bounty of Health in Every Bowl
Apart from its delectable flavor profile, the Spicy Pumpkin Soup with Nigella Seeds also boasts of impressive health benefits. Pumpkin constitutes a good source of Vitamin A and fiber, while spices like turmeric and ginger possess anti-inflammatory properties. The Nigella seeds, often hailed as the Miracle Seeds, have antioxidant properties and can be beneficial for managing conditions such as diabetes and hypertension.
Moving on, coconut milk, a powerhouse of MCTs, contributes to a sense of satiety and has potential heart health advantages. Therefore, this recipe is not just soul food, but also a bowl of wellness.
In the end, whether you are a vehement soup lover or a food adventurer trying out new flavors, this Spicy Pumpkin Soup with Nigella Seeds is something you want in your culinary repertoire. It’s a harmonious blend of warmth, nutrition, and a culinary adventure that is too good to give a miss.
What You’ll Need
- 1 medium-sized pumpkin, peeled and cubed (about 6 cups)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 tablespoons nigella seeds
- 6 cups vegetable stock
- Salt and black pepper to taste
- 1 cup coconut milk
- Fresh coriander leaves for garnish
Method
Step One
Heat the olive oil in a large pot on medium heat. Once hot, add the chopped onion, minced garlic, and grated ginger. Sauté this mixture for a few minutes until the onion becomes translucent.
Step Two
Add the cayenne pepper, turmeric, cumin, coriander, and nigella seeds to the pot. Stir the ingredients well so they’re fully mixed with the onion, garlic, and ginger. Cook for another minute or so until the spices become fragrant.
Step Three
Add the cubed pumpkin to the pot and stir well until it’s all coated with the onion and spice mixture. Continue to cook for about 10 minutes, stirring occasionally so that the pumpkin doesn’t stick to the pot.
Step Four
Pour the vegetable stock into the pot. Season with salt and black pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer. Cook for about 30 minutes, or until the pumpkin is soft and can easily be pierced with a fork.
Step Five
Turn off the heat and use a blender to puree the soup until it’s smooth. It’s best to do this in batches. Return the soup to the pot once it’s all been blended.
Step Six
Turn the heat back to low and stir in the coconut milk until it’s well combined. Let the soup cook for another 10 minutes so that it’s thoroughly heated.
Step Seven
Taste the soup and adjust the seasonings if necessary. Finally, serve the soup hot, garnishing each bowl with some fresh coriander leaves.
