Spicy Pumpkin Soup Recipe

Boel of spicy pumpkin soup topped with chilli flakes next to a carved green jack o lantern

Halloween is the only time I ever buy pumpkins and more often than not it is purely for jack-o’-lantern purposes. The kids go to town scooping out all the innards, I carve out all the hard stuff, and it all ends up in a bowl which is then dumped in the bin. It’s such a waste!

So this year I decided to actually do something with the pumpkin and came up with this delicious recipe for spicy pumpkin soup.

It is s(o)uper easy to make, as it pretty much looks after itself during the cooking process and all that’s really needed from you is a bit of blending. Let’s face it, the hardest bit really is cutting and scooping out the pumpkin in the first place. And considering you’ll have to do that anyway when you start creating a masterpiece with your kids, it makes sense getting something out of it for you as well!

To make life even easier I’ve used chilli paste and chopped ginger from the Very Lazy range which means no chopping, no stingy eyes, and no grated fingers!

This soup will keep in the fridge for a good few days if you make sure it’s stored in an airtight container, or you could even freeze it if you really don’t think you’ll get round to eating it all within the space of a week.

Serve with a hefty chunk of bread or some buttery crumpets and you’ve got yourself a warming bowl of autumnal goodness right there!

What’s In It?

  • Hard flesh of 1 Pumpkin (discard seeds and stringy bits)
  • 400ml Coconut Milk
  • 2 Vegetable Stock Cubes
  • 200ml Boiling Water
  • 1 tbsp Turmeric Coconut Oil
  • 1 tbsp Ginger
  • 1 tbsp Chilli Paste
  • 1 tsp Himalayan Salt
  • Chilli Flakes (to decorate)
  • Smoked Paprika (to decorate)

How Do I Make It?

Preheat the oven to 180ºC.

Make sure the pumpkin has had all the skin removed and is chopped into 1 inch pieces or less. Place the pumpkin in a roasting tin and toss in the coconut oil, chilli paste, chopped ginger and salt.

Roast for approximately 30 minutes, giving it a good stir about halfway through the cooking time.

Tip the pumpkin into a large saucepan and mix in the coconut milk and vegetable stock cubes.

Top up with boiling water, give it another stir, pop a lid on the saucepan and then leave to simmer on a low heat for about 20 minutes.

Check the pumpkin has softened and if so, remove the saucepan from the heat and leave to cool for a bit.

When the soup has cooled slightly, use a stick blender to blitz down the pumpkin until there are no lumps left and the soup is smooth.

Heat up the quantity you need in a saucepan and pour the rest into an airtight container to use another day.

Top with sprinkled chilli flakes and a dusting of smoked paprika.

TOP TIP – If you’re concerned that there might be a few lumps left in the soup, pour it through a sieve making sure to press the lumps with the back of a spoon.

For other ideas of what to do with your leftover pumpkin have a read of our article – ‘What To Do With Your Leftover Pumpkin


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