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Spicy Pumpkin Soup

This soup is definitely not Halloween scary, but instead is deliciously warming and spicy. It is a good way to use up any pieces of edible pumpkin after the carving has been completed 🎃. However if you are over carving pumpkins or actually never even started, then squash will do just as well.

Ingredients serves 4/5 soup bowl size portions or more with smaller cups

750g Pumpkin or squash

0.25 tsp dried chilli flakes

1 large onion, chopped

10g chopped ginger

2 carrots, chopped

3 tbsp olive oil

600 ml vegetable stock

200 ml milk


Heat oven to 190°c

Peel and cut the pumpkin into chunks.

Grind the coriander seeds and chilli flakes with a large pinch of salt until finely ground.

Drizzle 2 tbsp olive oil over the pumpkin and sprinkle the ground spices over. Cook for 1 hour until very soft.

Meanwhile warm the remaining olive oil in a large saucepan and cook the chopped onion, carrot and ginger until soft.

When the pumpkin is cooked add to the cooked vegetables and pour the stock over.

Blend either with a hand blender or liquidiser until smooth. Add the milk a little at a time so that the soup has the right consistency. Serve or cool and refrigerate or freeze until required.

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