Fall is in the air, and what better way to embrace the season than with a warm bowl of Roasted Tandoori Pumpkin Soup? This creamy, spiced delight will wrap you in comfort and flavor—ideal for those chilly evenings when you need something extra cozy.
What You’ll Need:
- 1 small-medium pumpkin (500-800g): Sweet, earthy goodness.
- 200g Coconut Milk: Creamy dreaminess.
- 100g Sour Cream: A tangy twist.
- 300g Water: To blend it all.
- 80g Onion or Shallots: Choose shallots for a low-FODMAP win!
- 20g Butter (about 2 tbsp): Because butter makes everything better.
- 2-3 tbsp Tandoori Dry Rub: The magic ingredient!
- 1 tsp Salt: Season it up.
- 1 tsp Fish Sauce (optional): For an umami kick.
- 1 tsp Lime Juice (optional): To brighten it all up.
Why You’ll Love It:
This isn’t just any pumpkin soup! Roasting the pumpkin with The Serangoon Market tandoori rub infuses it with smoky, spicy flavors that are oh-so-good and you have a bowl of pure happiness. Trust me; your taste buds will thank you!
Let’s Get Cooking!
Prep the Pumpkin 
- Start by peeling, deseeding, and chopping your pumpkin into 1-1.5 inch chunks. Coat those beauties in oil and sprinkle on the tandoori rub
- Don’t hold back; get them nice and coated!
Roast It:
- Spread the pumpkin on a baking tray and pop it in the oven at 400°F (200°C) for about 20 minutes. You want them tender and a little caramelized.
Sauté the Aromatics
- Stir Fry butter and onion in a stock pot until translucent. Your kitchen will smell heavenly!
- Simmer Away: Add the roasted pumpkin and water into the pot. Bring it to a boil and let it simmer for about 20 minutes. This is where the magic happens!
Blend It Smooth
Once everything is soft, add the coconut milk, sour cream, salt, and any optional ingredients you fancy. Blend until smooth, either with an immersion blender or by transferring it to a regular blender (careful—it’s hot!).
Taste and Adjust
Here’s where you get to play chef! Taste your soup and adjust the salt, lime juice, or fish sauce as needed.
Serving Suggestions:
Top with roasted pumpkin seeds for a satisfying crunch, or pair it with crusty bread to soak up every last drop.
This Roasted Tandoori Pumpkin Soup is sure to become a seasonal staple, warming your heart and your belly. So grab a bowl, cozy up on the couch, and enjoy this comforting delight!
