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Published 22/10/2024
1:40
Serves 4
Easy

Spicy pumpkin soup

Whether you’ve picked your own pumpkin or bought one from your local supermarket, our spiced pumpkin soup is easy to make for lunch or dinner.

If you can’t get hold of pumpkin, try butternut squash instead. You could also swap out double cream for coconut milk to make it vegan. For added taste and texture, we’ve toasted pumpkin seeds and scattered them on top.

What you'll need...

  • 1.5kg pumpkin, cut in half (save and toast the seeds)
  • 1 tbsp garam masala
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp chilli powder
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 inch ginger, peeled and finely chopped
  • 900ml vegetable stock
  • 100ml double cream, plus extra to serve
  • Pumpkin seeds, toasted, to serve

Method

  1. Preheat the oven to 180C / 160C fan / gas 4.  

  2. Cut the pumpkin into wedges or chunks (keep the skin on) and tip into a bowl. In a separate, smaller bowl, mix the garam masala with 1 tsp of coriander and cumin along with 2 tbsp of olive oil and a sprinkle of salt. Drizzle the spice mix over the pumpkin, toss for even coverage, and transfer to a baking tray. Roast for 40 mins or until the pumpkin is soft when pierced with a fork. Leave to the side to cool. 

  3. Add a splash of olive oil to a large saucepan and fry the onion until soft. Add the ginger, garlic, chilli and remaining spices. Fry for a couple of minutes until fragrant. Pour in the vegetable stock and gently simmer. 

  1. Once the pumpkin has cooled, scoop out the flesh and add it to the saucepan. Remove from the heat and use a hand blender to blitz until smooth. Taste and adjust seasoning if necessary. Toast the pumpkin seeds. 

  2. Put back over a low heat and stir in the cream or coconut milk, bringing to a gentle simmer. Serve in bowls and drizzle with more cream if desired. Top with extra chilli flakes and toasted pumpkin seeds. 

Shop the tools you will need

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