My Favourite Spiced Pumpkin Soup Recipe

Looking for a Spiced Pumpkin Soup Recipe? I suddenly realised the other day that our Halloween pumpkin was still kicking around the kitchen. Not literally of course — we haven’t been using it as an indoor football — but it was still sitting on the window-ledge; unloved and unused.

We’d bought two for All Hallows’ Eve, from the pumpkin farm, and only carved one of them, so the other was patiently waiting for something exciting to happen to it.

Which, in the fullness of time, it did.

We used it to make the most delicious Spiced Pumpkin Soup.

This spicy pumpkin soup recipe is one that I’ve had for YEARS.

I’ve no idea where it first came from — as my mum wrote it out for me when I went to university — and I’ve still got it, written on the same scrappy old piece of paper.

Now very much worse for wear with curled edges and soup splodges.

This is the perfect soup for this kind of year. Wholesome, hearty and the perfect way to use up those poor, leftover, Halloween pumpkins!

Here’s how to make it:

Spiced Pumpkin Soup Recipe

• 3-3.5lb of chopped, peeled pumpkin
• 1 tablespoon of vegetable oil
• 1 large onion, peeled and chopped
• 3 cloves of garlic
• 850ml of veg or chicken stock
• 425ml of milk — I usually use semi-skimmed
• ½ teaspoon ground cinnamon, ginger and nutmeg
• A tiny sprinkling of cayenne pepper to give it a little kick (or more if you like some heat)
• Freshly ground black pepper
• Sea salt to taste
• Cream to serve (this isn’t 100% necessary but it looks nice and tastes delicious)

The method

Super simple. Just cook off the onion and the garlic in the oil, until they’re translucent, then add the spices and the pumpkin.

Next, give it all a stir, then add the stock. Bring to the boil then simmer until the pumpkin is soft — I usually wait around 20 minutes or so — then add the milk.

A Little Tip

Don’t get hung up about the brown scum that forms on the top at this stage — this is a combination of the spices and the milk — it looks pretty vile but it will soon go when the soup is blitzed up.

After the milk has come to the boil, simmer for a couple more minutes, then use a hand blender to whizz it all together. Be careful — the soup is like hot lava at this stage and I’ve been splashed a couple of times (NB – it probably would be prudent to leave it to cool before blitzing but I’m generally too hungry and don’t have the patience to wait)!

Then when the soup is all silky and smooth — and you’ve blended all the ingredients together — season to taste, then ladle into bowls.

Serve with a dash of double cream and some lovely crusty bread.

The Best Thing Since Sliced Bread!

I would say that this old Spiced Pumpkin Soup recipe is one of the best things since sliced bread. Pretty hard to beat, although when it’s served in pretty bowls with sliced bread like this it’s a real winner.

Another soup we love is the lentil and bacon one — made in the pressure cooker. Both super simple but this pumpkin one just has the edge for me. 

Happy eating!

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Spiced Pumpkin Soup

Yield: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is the perfect soup. Wholesome, hearty and the perfect way to use up those poor, leftover, Halloween pumpkins!

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Ingredients

• 3-3.5lb of chopped, peeled pumpkin
• 1 tablespoon of vegetable oil
• 1 large onion, peeled and chopped
• 3 cloves of garlic
• 850ml of veg or chicken stock
• 425ml of milk — I usually use semi-skimmed
• ½ teaspoon each of: ground cinnamon, ground ginger and ground nutmeg
• A tiny sprinkling of cayenne pepper to give it a little kick (or more if you like some heat)
• Freshly ground black pepper
• Sea salt to taste
• Cream to serve (this isn't 100% necessary but it looks nice and tastes delicious)

Instructions

1. Cook off the onion and the garlic in the oil, until they're translucent, then add the spices and the pumpkin.
2. Give it all a stir, then add the stock.
3. Bring to the boil then simmer until the pumpkin is soft — I usually wait around 20 minutes or so — then add the milk.
4. Don't get hung up about the brown scum that forms on the top at this stage — this is a combination of the spices and the milk — it looks pretty vile but it will soon go when the soup is blitzed up.
5. After the milk has come to the boil, simmer for a couple more minutes, then use a hand blender to whizz it all together.
6. When the soup is all silky and smooth — and you've blended all the ingredients together — season to taste, then ladle into bowls.
7. Serve with a dash of double cream (if you like) and some lovely crusty bread.

Notes

Be careful when you're blending the soup. It's like hot lava at this stage and I've been splashed a couple of times (NB - it probably would be prudent to leave it to cool before blitzing but I'm generally too hungry and don't have the patience to wait)!

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 219Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 10mgSodium 174mgCarbohydrates 40gFiber 9gSugar 15gProtein 9g

Calculations was calculated by Nutritionix and is approximate