The Epicurean Table -

Autumn Fare - soup, pumpkin, spicy


t=teaspoon    T=tablespoon 


These recipes are for your personal use only and may not be added in any form to archives or other works. 


Spicy Pumpkin-Coriander Soup

I created this soup in early October in honour of Autumn.  This  spicy and tart  soup is quick and easy as a light first course for Autumn or Winter.  The perfect prelude to a fruity main course such as Thyme Pork Chops (or turkey) topped with grilled peach slices and sautéed apple dice, green beans and russet (red)  potatoes!  Or serve with a hearty whole grain bread with a side dish of cooked lentils and spinach garnished with chopped boiled egg  for a wholesome vegetarian meal.


4-6 generous portions


750 g. pumpkin -  about 1 small or half a medium (peel and seeds removed)

1 lg. onion

2 lg. cloves garlic

1-1/2 T. grated fresh ginger*

1 T. freshly ground coriander seed*

1 dried red chilli pepper

2-1/2 t. to 1 T. balsamic vinegar

30 gr. butter

a little oil or butter for spices

1 litre vegetable broth

250 ml. dry white wine

1 t. or more salt

several twists of fresh ground pepper

2 T. chopped fresh coriander

cream or evaporated milk to drizzle per serving


Cut the pumpkin into manageable wedges, pare and discard seeds and fibre.  Cut pumpkin into small pieces. Chop onion and garlic coarsely.  Melt the butter in a large pot and sauté the pumpkin, onion and garlic together for 5 minutes.  Add the white wine and allow to simmer for a few minutes.  Add the broth.


Grate the fresh ginger (discard fibre).  Grind the coriander seed and sauté with the ginger and the chilli in a little oil for several minutes over medium heat.  Stir constantly, adding a little water if necessary to prevent burning or sticking.  Add to the pumpkin.  Stir and cover.  Bring to the boil, lower heat and allow to simmer for 15 minutes.


Add the salt and the pepper.  Puree (a submersion blender is perfect for this) until smooth and add the balsamic vinegar.


Serve in deep plates with a decorative drizzle of evaporated milk or cream and garnish generously with chopped coriander leaves.



*Note:  I use an old electric coffee mill for grinding my spices.  Look for coriander seeds in large supermarkets or a health food shop.  If you cannot grind the whole coriander seed, then increase to 1-1/2 tablespoon of purchased ground as this will be weaker.  Substitute 2 teaspoons of dry ginger if the fresh is not available.  Use minced parsley if the fresh coriander leaves are not available.  With these substitutions, the flavour will be noticeably different, but also very good!  What to do with the leftover fresh ginger?  Use it in Asian dishes, make teas and read my article on the many health benefits of ginger in the Epicurean Digest (!  


All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author.  Recipes are not to be added to any form of archive or other works of any kind.  Contact the author for further information.  

The Epicurean Table © 1999-2006  Patricia Conant