Slice the top off the pumpkin to make a lid, scrape out the seeds and stringy bits and carefully scoop out 1kg of flesh for the soup. (Use a separate piece of pumpkin if you prefer.) Sauté the ...

Pumpkin soup is quintessential fall dish, but when you're making it, should you roast a fresh pumpkin or grab a can of the ...

Meanwhile, heat the remaining oil in a frying pan over a medium heat and add the pumpkin seeds and fry quickly until the seeds start to pop. Remove from the pan. Ladle the soup into bowls and ...

To make the tarka, heat the oil in the smallest saucepan you have and add the cumin seeds ... the soup and serving. If you have a high-powered food processor, and if the skin of the pumpkin ...

So good you'll want to dive right in—this pumpkin soup owes its magic to a secret ingredient that takes it to the next level!

A creamy soup with the goodness of pumpkin and mild spices. Cut the pumpkin into quarters so that they are a manageable size to work with. 2. Scoop out the seeds and remove the skin. Then chop the ...

Use pumpkin seeds as a garnish for soups, especially creamy varieties like pumpkin or squash soup. They add texture and a ...

Squash soup can be plenty delicious on its own, but some carefully chosen toppings can elevate both canned and homemade ...