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Recipe of the week: Spiced Pumpkin Soup!

Updated: Nov 16, 2021

While many pumpkins are bought for carving purposes, there are actually plenty of ways to reuse the versatile squash – including their flesh and seeds!

Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping!


  • 1 pumpkin, about 1.5-2kg (save the seeds – toast them in a dry pan to serve)

  • 1tbsp garam masala

  • 2tsp ground coriander

  • 2tsp ground cumin

  • ½-1tsp chilli flakes or powder, plus a pinch

  • 3tbsp olive oil

  • 1 onion, finely chopped

  • ginger, peeled and finely chopped

  • 2 garlic cloves, finely chopped

  • 900ml veg stock

  • 100ml double cream or crème fraiche, plus extra to serve


  • STEP 1: Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.

  • STEP 2: Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.

  • STEP 3: When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

Recipe tip:

Wash the seeds well and remove any strings and flesh. Dry, and toss in oil and any spices you like. Transfer to a baking tray and toast in a hot oven for 10-15 mins until golden and crisp. Use to scatter over the soup, or salads. Will keep for a week in an airtight container.

Cook up an autumnal feast and share your delicious photos with us! @Servisuk



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