Mmmmmmm Spicy Pumpkin Soup

It feels a bit autumnal out there now doesn’t it?

Notwithstanding the chill in the air we were at the coast stand up paddle surfing this weekend for my sister’s birthday. Brrrrrrrr, bring on the 5mm wetsuit, booties and gloves.

Thanks to Ben at Glide Surf School for taking us out paddle boarding for my sister’s birthday.

The chill left us wanting something hearty and warming to eat. Given that it’s October we just couldn’t resist a spicy pumpkin soup.

This time last year we were inundated with our own pumpkins from our allotment (the banner for this blog was just a small selection of last year’s harvest). This year we don’t have a single specimen to show for our efforts.

What’s a girl to do?

Go to Sainsburys, that’s what.

Spicy Pumpkin Soup

Serves Four


  • One large pumpkin (ours was 2 kilograms before peeling/seeding)
  • Two brown onions
  • 4 cloves garlic
  • 750 millilitres vegetable stock
  • 150 millilitres coconut milk (we used half fat as we’re trying to be good)
  • 1 red chilli pepper chopped into slices
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • salt for seasoning
  • pinch cayenne pepper
  • pinch smoked salt to serve


  1. Peel, de-seed and chop the pumpkin (I cut it into halves first, then wedges, then peel from there). Reserve a good handful of the pumpkin seeds for topping the soup. Peel and roughly chop the onions and garlic.
  2. Place all of these ingredients into a large pan together with the vegetable stock. Add the spices and one half of the chilli. Season with salt. Bring to the boil and then simmer for fifteen  minutes or until the pumpkin and onion are soft.

    Ahhh soup, it’s always going to look like sludge on a photo

  3. Whilst the soup is simmering toast the pumpkin seeds in a hot frying pan being careful to agitate this regularly to avoid the toasting seeds from sticking and burning.
  4. Add the coconut milk and bring back to simmering point then blitz in a blender adding almost all of the coconut milk (reserve two teaspoons full for topping)
  5. Serve the soup topped with a swirl of the reserved coconut milk, the toasted pumpkin seeds, the remainder of the sliced chilli and a pinch of the smoked salt sprinkled over the top for an extra little treat.

You can of course adjust the heat of this according to your taste by increasing/decreasing the amount of ginger and chilli. We really really love spicy food so when I cooked this, I threw in a whole chilli, seeds and all, then sliced another one on top, I appreciate however that not everyone has our asbestos guts and many people may prefer a more subtle temperature.

We loved this so much that we had it for dinner on Sunday and Monday and I then finished off the leftovers for my packed lunch today. Oh yes, pumpkin soup overdose!

Hope everyone is well and having a good week, feel free to share your links to your favourite autumn recipes……


4 thoughts on “Mmmmmmm Spicy Pumpkin Soup

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