Spiced pumpkin soup from Mirch Masala is a comforting meal for fall. Tender roasted pumpkin is pureed with rich spices, onion and garlic to create a thick and velvety soup. For a vegan version of this recipe, substitute the milk for cashew cream or coconut milk. This soup is great as a light dinner or a starter course for a dinner party.
1 small pie pumpkin, prepped (see notes above)
1/2 red onion, finely chopped
2 cloves garlic, minced
2 tsp pumpkin pie spice
1 tsp cumin powder
1 –2 tsp ground nutmeg
3 –4 tsp paprika ( vary depending on the spiciness you need)
1 1/2 cup low fat milk
salt and freshly ground black pepper, to taste
2 tsp olive oil
toasted pumpkin seeds, for garnish
For full recipe instructions, click here.
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