Pumpkin and chipotle soup with spiced pumpkin seeds and lime crème fraîche recipe 

Pumpkin and chipotle soup with spiced pumpkin seeds and lime crème fraîche recipe 
This spicy take on pumpkin soup is zingy and soul-soothing  Credit: haarala hamilton

You can just cook the pumpkin for this in the pan with the onions until soft, but roasting it really intensifies its flavour. Embellishments – such as the pumpkin seeds – are nearly always optional, but these are quite delicious. You could use the seeds scooped from the pumpkin – just give them a clean. 

Prep time: 15 minutes | Cooking time: 40 minutes

SERVES 

Six 

INGREDIENTS 

For the soup

  • 1kg pumpkin, peeled, deseeded (reserve the seeds) and cut into large chunks (prepared weight)
  • 2 ½ tbsp olive oil or groundnut oil
  • 15g butter
  • 2 medium onions, finely chopped
  • 1 tsp ground ginger
  • ½ tsp chilli flakes
  • 1 tbsp chipotle paste
  • 1 litre chicken or vegetable stock, or as needed
  • Juice of ½ -1 lime (optional)

For the pumpkin seeds

  • 4 tbsp pumpkin seeds
  • ¼ tsp ground cumin
  • ¼ tsp ground cayenne
  • 2 tsp groundnut oil
  • Flaked sea salt

For the crème fraîche

  • 150g crème fraîche
  • Zest of 1 lime, finely grated

METHOD 

  1. Preheat the oven to 190C/ 180C fan*/gas mark 5.
  2. Put the pumpkin chunks in a roasting tin. Toss in the oil and season. Roast for 15-20 minutes, or until the flesh is completely tender and golden.
  3. Put the pumpkin seeds in a small bowl with the cumin, cayenne and oil and turn them over. Spread them out in a roasting tin or an oven tray, scatter with salt and roast in the oven for 3 minutes (after that they start to pop all over the inside of the oven). Spread out on kitchen paper and allow to cool.
  4. Melt the butter in a heavy, broad-bottomed saucepan, add the onion, season and sauté over a gentle heat until soft and golden. Add the ginger, chilli and chipotle paste and cook for another couple of minutes, then add the roast pumpkin. Pour in the stock, season and bring to the boil. Simmer for 15 minutes, then let the soup cool. Purée in a blender until smooth. Add more stock if the soup is too thick.
  5. Mix the crème fraîche with the lime zest.
  6. Heat the soup and check the seasoning. Add the lime juice if you think it needs it – it’s good for heightening flavour. Serve each bowlful with the lime crème fraîche and some pumpkin seeds scattered on top.

*Diana's conversion may differ from the standard