Passion for Food Series: Seasonal Spiced Pumpkin Soup


Seasonal Spiced Pumpkin Soup

It’s that time of the year again, where we get to enjoy our seasonal, spiced pumpkin soup! Leftover pumpkin needn’t go to waste and can be incorporated into nutritious recipes such as this Spiced Pumpkin Soup. The hint of spice gives this smooth and silky soup an extra kick, enhancing the sweet pumpkin flavour. Our spiced pumpkin soup is the perfect lunch option when working from home as it is healthy, quick and easy to prepare and is suitable for freezing. You can make the most of your pumpkin by roasting the seeds and using them as a delicious, crunchy garnish!


  1. 5kg pumpkin, peeled and chopped into 2cm cubes (retain the seeds from the core for roasting)​
  2. 1 onion, chopped​
  3. 2 cloves Garlic, crushed​
  4. 2 tbsp of curry powder* (substitute shop bought if you want)​
  5. 5L vegetable stock​
  6. 3 tbsp of butter or rapeseed​ oil


  1. Greek Yoghurt​
  2. Roasted Seeds​

Homemade Curry Powder

  1. 2 tbsp Cumin seeds / 4 tbsp Coriander seeds / 1 tsp Fenugrek Seeds​
  2. 1 tsp Black Peppercorn / 5 cardamom pods


  1. If making your own curry powder, place all the ingredients in a medium frying pan over medium heat. Cook for a few minutes, shaking the pan occasionally, until lightly toasted and fragrant. Allow to cool and then grind to a fine powder​.
  2. To make the soup, place the butter or oil in a large pan on medium-high heat. When hot, add the pumpkin, garlic & onion and cook, stirring occasionally until the onion is soft.
  3. Add 2 tablespoons of curry powder and a sprinkle of salt. Stir and cook until fragrant for 3 minutes. Add the stock, bring to a boil, then lower the heat and simmer until the pumpkin is totally soft (for approximately 30-40 minutes)​
  4. While the soup is cooking, lay the retained seeds on a baking tray and bake in a hot oven for 5-10 minutes. These seeds are nutrient-dense and can be used as a tasty healthy snack as well as a garnish for the soup​
  5. Blitz the soup with an immersion blender or jug blender. If using a jug blender, allow the soup cool a little as hot liquids can be explosive when blended. Dilute with water or more vegetable stock if too thick. Serve hot with garnishes of your choice (retained & roasted pumpkin seeds and natural yoghurt).​
  6. Refrigerate in containers for 3 or 4 days, or freeze for future use​

Bon Appétit!

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