Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
This delicious spicy pumpkin soup is an autumnal dish you'll love to try for lunch, starter or dinner. Made in just 1hr and 20 mins, this feiry soup serves 4 people and tastes as good as it looks. Garlic, onion, cinnamon, chilli and coriander make this pumpkin soup very more-ish. And roasting the pumpkin really brings out its flavour. This recipe is ideal for using up leftover pumpkin from Halloween carvings.
- 600g peeled and seeded pumpkin or squash (equivalent to about 1kg unprepared pumpkin), cut into 3cm cubes
- 6tbsp olive oil
- 1 medium onion, thinly sliced across the grain
- 2 garlic cloves, thinly sliced
- ½tsp freshly ground cinnamon
- Pinch of crushed dried chilli
- 1 medium potato (about 150g), peeled and cut into 2cm cubes
- 1 litre vegetable (or chicken) stock, preferably hot (use gluten-free if appropriate)
- 1 medium bunch (about 40g) of coriander, coarsely chopped
- 1-2tsp caster sugar (optional, depending on the sweetness of the pumpkin)
- 50g unsalted butter
- 30g pine nuts
- ½tsp ground cinnamon
- 100g Greek yogurt, e.g. Total, thinned with 1tbsp milk
- ¼ garlic clove, crushed to a paste with a pinch of salt
- Preheat the oven to 220°C (425°F, gas mark 7). Toss the pumpkin with 2tbsp of the olive oil, a good pinch of salt and some black pepper and spread it out in a roasting tin. Roast for about an hour, until very soft and starting to colour.
- About 20 mins before the pumpkin is ready, heat the remaining oil in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook for about 15 mins, stirring occasionally, until the onion begins to turn golden. Now add the garlic, cinnamon and chilli. Fry for another minute to release their flavour, then add the potato and a little salt and pepper. Cook for 5 mins more, taking care that the garlic doesn't burn, then add the roasted pumpkin and the stock and bring to a gentle simmer. Cook for 20 mins or until the potato is soft.
- Meanwhile, prepare the garnishes. Melt the butter in your smallest pan, add the pine nuts and cinnamon and fry gently until the butter begins to caramelise and foam and the pine nuts are starting to turn a very pale brown.
- Scrape the bottom of the pan to release any bits that are stuck and pour the pine nuts and butter into a cool bowl to stop the cooking. In another bowl, season the yogurt with the crushed garlic and some salt and pepper.
- With a handheld blender or in a food processor, blend the soup until smooth. Return it to the pan, stir in the chopped coriander and check for seasoning. If the pumpkin soup is not sweet enough, add a little sugar. Serve with the seasoned yogurt, warm brown butter and pine nuts on top.
Top Tip for making Spicy pumpkin soup
Top tip: The choice of pumpkin or squash is key to the flavour of this pumpkin soup and we have recently taken to using a mix - kabocha for starchiness, and butternut, hubbard or crown prince for sweetness.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
Broccoli and Stilton soup
This easy broccoli and Stilton soup recipe are a favourite thanks to its creamy, rich flavour. The broccoli and cheese pair perfectly together...
By Jessica Dady • Published
This creamy potato soup recipe is the perfect winter warmer. Top it with cheese and bacon for a soup version of a baked potato.
By Nichola Palmer • Published
Gordon Ramsay's cream of cauliflower soup
This velvety smooth cauliflower soup is by celeb chef Gordon Ramsay. Read in just 30 minutes...
By Gordon Ramsay • Published
Red velvet cupcakes
Red velvet cupcakes from the Hummingbird Bakery have deep red sponge with a delicious cream cheese frosting. They are delightfully decadent.
By Jessica Dady • Published
A vegetable stew recipe that is quick, cheap and easy to make and is an absolute family favourite. Speeded up by swapping haricot beans for canned butter beans, this meal is a winner
By Jessica Dady • Last updated
Jam tarts are one of the simplest bakes around, perfect for making with kids, for novice bakers, or anyone who just fancies a bit of a retro treat.
By Rachael Martin • Published
The Queen’s dinner table rule means this everyday essential isn’t ‘allowed’ for her royal relatives
The Queen reportedly prefers a more 'formal' approach to mealtimes and prioritises traditional etiquette with her nearest and nearest...
By Emma Shacklock • Published
Aldi is selling a slow cooker that's perfect for autumn recipes and only £12.99!
By Naomi Jamieson • Published
This is the one royal Meghan 'hated being compared' to
A royal author claims Meghan hated being constantly 'compared' to her sister-in-law Kate Middleton
By Naomi Jamieson • Last updated