There's something incredibly comforting about a bowl of vibrant, warming soup, especially one with a delicious twist! This Spiced Pumpkin Soup, a popular recipe developed by one of our talented former collaborator chefs, is autumn in a bowl but delicious any time of year. It brilliantly showcases the versatility of our SeaGrown Smokey Piri-Piri Seaweed Seasoning, which adds a gentle, lingering heat and depth.

The real secret weapon here? The crunchy, seasoned pumpkin seed topping that adds fantastic texture and an extra flavour dimension. This recipe makes a generous 10 portions, making it perfect for feeding a crowd, a cosy family gathering, or batch cooking healthy lunches for the week ahead.

You Will Need:

• 1kg Pumpkin
• 20g Cumin Seeds
• 10g Salt
• 5 Whole Tomatoes
• 2 Litres Vegetable Stock
• 25g Garlic (whole or roughly chopped cloves are fine)
• SeaGrown Smokey Piri Piri Seaweed Seasoning 
• A little vegetable or olive oil (for frying seeds)
• Soured cream or plant-based alternative (to serve)
• Fresh coriander (optional garnish)
• Plenty of crusty bread (for dipping!)

Method:

1. Prepare the Pumpkin: Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Carefully cut the pumpkin, scoop out the seeds (rinse these under cold water in a sieve and set aside – don't throw them away!), and chop the pumpkin flesh into small, even cubes. You can leave the skin on for extra nutrients and less waste! Roughly chop the tomatoes as well.
2. Roast the Vegetables: Place the pumpkin cubes, chopped tomatoes, garlic cloves, cumin seeds, and salt into a large, deep roasting tin. Toss everything together lightly. Roast in the centre of the preheated oven for approximately 1 hour, or until the pumpkin is tender, slightly browned, and caramelised at the edges.
3. Toast & Season the Seeds: While the pumpkin roasts, ensure the reserved seeds are well-drained. Heat a little oil in a frying pan over a medium-high heat. Add the clean pumpkin seeds and fry for just 1-2 minutes, shaking the pan frequently, until they start to pop and turn a lovely golden brown. Be careful not to burn them!
4. Add the SeaGrown Kick: Remove the pan from the heat immediately. Tip the toasted seeds into a bowl and, while still hot, add a generous pinch (or two!) of SeaGrown Smokey Piri-Piri Seaweed Seasoning. Toss vigorously to ensure all the seeds are evenly coated in that delicious smokey spice. Set aside to cool.
5. Simmer the Stock: About 10 minutes before the roasting time is up, pour the vegetable stock into a large saucepan and bring it to a gentle simmer over a medium heat.
6. Blend the Soup: Carefully remove the roasted vegetables from the oven. Add the roasted pumpkin, tomato, and garlic mixture to the simmering stock in the large saucepan. Using a stick blender, carefully blend the soup until it's smooth and well-combined. Alternatively, you can transfer the vegetables and stock (in batches if necessary) to a countertop blender – just be extremely careful when blending hot liquids.
7. Serve: Ladle the steaming soup into warm bowls. Swirl in a spoonful of soured cream (or a dairy-free alternative), sprinkle generously with your prepared Smokey Piri-Piri pumpkin seeds, and garnish with a little fresh coriander if desired. Serve immediately with big chunks of crusty bread for dunking!

This soup is a wonderful way to enjoy the natural sweetness of pumpkin combined with warming spices and the unique, subtle heat and savoury depth from our seaweed seasoning.

Get your SeaGrown Smokey Piri-Piri Seaweed Seasoning online here: BUY ONLINE

Recipe by: Chef Chris Hobson at The View Restaurant