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  • hvmoynihan

Recipe: Spiced Pumpkin Soup

Updated: Apr 29

Bowl of pumpkin soup and a squash and autumn leaves

This Spiced Pumpkin Soup is not only delicious but also packed with the flavours of autumn. It's a delightful way to celebrate the season and enjoy a nourishing meal.


  • 1 small pumpkin (1-1.5kg), peeled, seeded, and diced

  • 1 onion, chopped

  • 2 cloves of garlic, minced

  • 1 tsp ground cumin

  • 1/2 tsp ground coriander

  • 1/2 tsp ground nutmeg

  • 1/4 tsp cayenne pepper (adjust to your spice preference)

  • 4 cups vegetable stock

  • 1 cup coconut milk (or your preferred milk)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Fresh parsley or coriander to garnish


  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.

  2. Add the diced pumpkin and continue to sauté for a few minutes.

  3. Stir in the ground cumin, coriander, nutmeg, and cayenne pepper. Cook for a couple of minutes to let the spices release their flavours.

  4. Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook until the pumpkin is tender (about 20-25 minutes).

  5. Using a hand blender, puree the soup until it's smooth. If you don't have a hand blender, you can transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids.

  6. Return the soup to the pot if necessary and stir in the coconut milk.

  7. Season with salt and pepper to taste.

  8. Reheat the soup gently, but do not allow it to boil once the coconut milk is added.

  9. Serve the spiced pumpkin soup hot, garnished with fresh parsley or coriander.

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