Spicy Roasted Pumpkin Soup
As the weather gets colder there is nothing better than a warming spicy roasted pumpkin soup.
What you need to make spicy roasted pumpkin soup
- pumpkin puree
- onion
- garlic cloves
- ginger
- chilli
- cumin
- turmeric
- cinnamon
- nutmeg
- veg stock
Serve with
- Coconut yoghurt
- Coriander
- Pumpkin seeds*
How to make it
How to make itChop the onion, garlic, and ginger, and fry in a pan until softened.
Add the spices and a dash of water, and fry for a few more minutes.
Add the pumpkin puree* and veg stock. Bring to the boil then simmer for 10 minutes.
Blend to your desired consistency, then serve with your favourite toppings! I enjoy coriander, pumpkin seeds, and coconut yoghurt for extra creaminess.
Follow my pumpkin puree recipe here which can be stored in the freezer for future use.
If you are just making this soup and don’t fancy making the puree, then simply roast a small pumpkin (500g) in the oven and add to the soup and blend! You may need to add a little more vegetable stock and seasoning depending on the size of your pumpkin.
More soup recipes
Spicy Pumpkin Soup
Ingredients
- 500 g pumpkin puree
- 1 onion (chopped )
- 2 garlic cloves (chopped)
- thumb of ginger (chopped )
- ½ tsp chilli
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- nutmeg (a pinch )
- 500 ml veg stock
- salt and pepper (to taste )
Serve with
- coconut yoghurt
- coriander
- pumpkin seeds*
Instructions
- Fry the onion, garlic, and ginger in a pan until softened.
- Add the spices and a dash of water, and fry for a few more minutes.
- Add the pumpkin puree* and veg stock. Bring to the boil then simmer for 10 minutes.
- Blend to your desired consistency, then serve with your favourite toppings! I enjoy coriander, pumpkin seeds, and coconut yoghurt for extra creaminess.
Video
Notes
- *Follow my pumpkin puree recipe here which can be stored in the freezer for future use.
- If you are just making this soup and don’t fancy making the puree, then simply roast a small pumpkin (500g) in the oven and add to the soup and blend! You may need to add a little more vegetable stock and seasoning depending on the size of your pumpkin.
- *Follow my roasted pumpkin seed recipe to make the most of the inside of your pumpkin!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
4 comments
Beckie
Sounds delicious! I have a can of pumpkin purée that was given to me and I haven’t been able to settle on any recipes to use it in. I am definitely going to make this one and probably the cookies as well 👍
Robert
I love spicy soups and the article helped me one more recipe to try with.
Isabelle
Just made this and it was absolutely delicious. I didn’t have the purée, only fresh butternut so I roasted that in the oven until it was soft before adding it to the soup. The spices are perfectly balanced – this soup is delicious paired with some bread. Thanks for the amazing recipe! 🙂
Sarah
Best easy recipe!