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Spicy Pumpkin Soup

October Recipe

Spicy Pumpkin Soup


Web pumpkinsoup
Web pumpkinsoup


  • 1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)
  • 1tbsp garam masala
  • 2tsp ground coriander
  • 2tsp ground cumin
  • ½-1tsp chilli flakes or powder, plus a pinch
  • 3tbsp olive oil
  • 1 onion, finely chopped
  • ginger, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 900ml veg stock
  • 100ml double cream or crème fraiche, plus extra to serve


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Cut out the guts of the pumpkin and remove the seeds with a spoon.  Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Add the the pumpkin and toss well to coat in the spiced oil

  • STEP 2

    Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Add the spicy pumpkin mix, cook for a further 5 minutes. Pour in the stock and bring to a gentle simmer

  • STEP 3

    When the pumpkin etc is all cooked. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds

    Wash the seeds well and remove any strings and flesh. Dry, and toss in oil and any spices you like. Transfer to a baking tray and toast in a hot oven for 10-15 mins until golden and crisp. Use to scatter over the soup, or salads. Will keep for a week in an airtight container

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