Spiced Pumpkin Soup

At this time of year you sometimes just want a bowl of something warm and comforting. This soup is an absolute cracker. You get a gentle heat from the cumin, a little kick from the chilli and a zesty freshness at the end from the lime. This recipe makes a good amount of soup that will keep you going for a few days.


You will need:


1 Medium Pumpkin

1 Large Onion

2 Cloves of Garlic

Red Chillies

1.5l Vegetable Stock

1/2 tsp Turmeric

1 tsp Cumin Powder

1/2 tsp Coriander Powder

1/2 tbs Whole Cumin Seeds

Pinch White Pepper

Generous Pinch of Salt

Juice of 1 Lime

Olive Oil



For the Garnish:

Mixed Seeds

Fresh Red Thai Chilli

Double Cream

Fresh Coriander


  1. Cut your pumpkin in to wedges and then cut out the seeds like you would do with a melon. Cut them again in to chunks then lay on 2 baking trays. Season with sea salt, cumin seeds and a good drizzle of olive oil. Place in the oven at 180 degrees for 35 minutes until soft.
  2. Meanwhile chop up your onion, garlic and 2 red chillies and gently sweat off in a little olive oil. Once they are soft and beginning to colour. Add in the cumin, coriander and turmeric powder and stir.
  3. Take off the heat while the pumpkin cooks.
  4. Take out the pumpkin and allow to cook a little before removing the skin.
  5. Place the pumpkin and onion mix in a very large deep sided and give it a good stir.
  6. Add in. all your stock and cook for around 25 minutes. Then using a stick blender break the soup down until completely smooth.
  7. Check the seasoning then finish the soup with a few knobs of butter and then squeeze in the lime. Give the soup a good stir to make sure all the butter is melted.
  8. Pour the soup in to a bowl and drizzle over a little double cream. Finally scatter over a few fresh chillies, seeds and a little fresh coriander.



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