Spiced Pumpkin Soup

A very popular soup around Halloween & bonfire night. Have as a starter, or simply as a light dinner. Watch out for the spice though!

Preparation Time:  8 Minutes                             Cooking Time: 15 Minutes                                  Serves:  4-6


  • 1 tbsp Coconut Oil
  • 1 Pumpkin, approx 1kg (peeled & deseeded)
  • 1 Onion
  • 1 Large Carrot
  • 1 Celery Stick
  • 1 Leek
  • 2 Garlic Cloves
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Chilli Powder
  • 2 Chicken/Veg Stock Cubes
  • 1 litre of Boiling Water
  • Sea Salt
  • 1 tbsp Brown Sugar (unrefined)
  • Double Cream, 1 tbsp per serving (optional)
  • Pumpkin Seeds, a sprinkle per serving


1. Roughly chop all the veg.

2. Heat the oil in a large saucepan, and add the veg and fry gently for a few minutes, allowing the flavours to begin to release and combine.

3. Add the spices & salt, and fry for a couple of minutes allowing the aromas to release.

4. Add the stock (with water), and allow to simmer gently with a lid on for 5 minutes, or until all the veg has softened.

5. Using a hand blender (ideally) blitz the mixture until smooth.

6. Add the sugar, and any extra water for desired consistency, and put back on the hob for a couple of minutes on a very low heat.

7. To serve, ladle into bowls, drizzle a tbsp of cream on each if desired and sprinkle with pumpkin seeds.

Bonus Bits

– The biggest mistake people make with soup is overcooking the veg, this will affect the flavour and colour of the soup.

– Pumpkin can be a little bland on it’s own, so the other veg and spices complement it really well. Also, be sure to pick smaller pumpkins as their flavours will be more concentrated.

– The sugar and the cream will help to smooth out the spiciness in the dish, but both are optional depending on your palette & preference.

One Response to “Spiced Pumpkin Soup”
  1. This is really tastey, it has quite a kick. Great for the autumn blues.

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