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Spicy Pumpcar Soup

August 28, 2010 by  
Filed under Recent Posts, Soups & Sauces

Spicy Pumpcar Soup Vegetarians will love this… Spicy Pumpcar Soup!

Walking through the local market with all the goodies presented on their stations, it was like when I was a little kid craving for candies. I had that exact feeling when I saw nice vegetables especially the huge pumpkins. Normally in here it works like this. You tell them how many kilos you want and they cut a piece from a 5-10 kilos pumpkin.

In Malta, pumpkins are widely used in winter for the local Maltese Minestra and other classic soups like Pumpkin Soup. I love the fact that pumpkin is a healthy ingredient that cooks rapidly and goes well with many spices like cumin, chilis, ginger, nutmeg and cayenne pepper to name a few. Literally enhances the flavour of your pumpkin dish.

As both main ingredients in this Spicy Pumpcar Soup recipe are sweet; pumpkin and carrots, I added some of the most flavourful spices like cumin, nutmeg and ginger to this winter soup. Be careful as this Spicy Pumpcar Soup can be addictive and these are my brothers words. Here’s the recipe for you…

Spicy Pumpcar Soup


250g pumpkin cut into cubes
250g carrots cut into slices
2 onions shredded
3 potatoes cut into cubes
1 tbsp toasted cumin seeds
pinch of ginger powder
pinch of nutmeg powder
1/2 tsp chili flakes or chili paste
500ml vegetable stock
500ml skimmed milk

Method for Spicy Pumpcar Soup

– Start off by cutting all the vegetables and place them on a plate.
– Fry the onion in some olive oil till transperent 2-3 mins.
– Then add the pumpkin, carrots & potatoes and continue to fry for 2 mins.
– Add the chili flakes and then the spices; ginger, cumin and the nutmeg.
– Continue to add the vegetable stock & the skimmed milk.
– Boil and simmer for 10-12 mins.
– Finally blend the soup with a hand blender or other blending machine and pass through a sieve.
– Serve hot with toasted Mediterranean bread.

Spicy Pumpcar Soup

Spicy Pumpcar Soup

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