Spicy Roasted Pumpkin Soup

This spicy roasted pumpkin soup is one of those wonderfully simple recipes that makes the most of Autumn’s favourite squash. Roasting the pumpkin brings out its natural sweetness, which pairs beautifully with warming ginger, chilli, cumin, turmeric, cinnamon and nutmeg for a soup that is cosy, fragrant and full of flavour.

It’s an easy vegan pumpkin soup that comes together in around 30 minutes, making it perfect for a quick autumn lunch or a comforting dinner on a chilly evening. The soup is naturally creamy without needing any dairy, and I love serving it with a swirl of coconut yoghurt, fresh coriander and a scattering of roasted pumpkin seeds for a little crunch.

You can use my homemade pumpkin purée, or simply roast a small pumpkin and add it straight to the soup. Either way, this is a lovely recipe to have on hand throughout pumpkin season, especially with a thick slice of crusty bread for dipping.

What you need to make spicy roasted pumpkin soup

• pumpkin purée
• onion
• garlic cloves
• ginger
• chilli
• cumin
• turmeric
• cinnamon
• nutmeg
• veg stock
• coconut yoghurt
• coriander
• pumpkin seeds

How to make it

To make your spicy roasted pumpkin soup, you can make you very own homemade pumpkin purée. This is as simple as roasting your pumpkin in the oven, and blending the result. Find the full recipe here.You’ll then have a purée to use for other recipes this cosy season. 

If you are just making this soup, and don’t fancy making the a full batch of purée, then simply halve and roast a small pumpkin (500g) at 200°C for 30-40 minutes in the oven and add to the soup and blend, rather than puréeing first! 

Now let’s get started on the soup, by chopping the onion, garlic, and ginger, and frying in a pan until softened.

Next, add the spices and a dash of water, and fry for a few more minutes until fragrant and festive.

Now to add your homemade pumpkin puree (or roasted pumpkin) and vegetable stock. Then, bring to the boil then simmer softly for 10 minutes. Here is where you can add a little extra vegetable stock if you like it a little more runny. 

Finally, blend to your desired consistency, then serve with your favourite toppings! I enjoy coriander, pumpkin seeds, and coconut yoghurt for extra creaminess. 

Follow my pumpkin puree recipe here which can be stored in the freezer for future use.

More soup recipes

• Vegan Cream of Broccoli Soup
• Leek & Potato Soup
• Vegan Curry Soup
• Thai Sweet Potato & Carrot Soup

Spicy Pumpkin Soup

As the weather gets colder there is nothing better than a spicy warming soup for cosy season.

Print Recipe

Servings 4

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Ingredients

• 500 g pumpkin puree (or 500g roasted pumpkin)
• 1 onion (chopped )
• 2 garlic cloves (chopped)
• thumb of ginger (chopped )
• ½ tsp chilli
• 1 tsp cumin
• ½ tsp turmeric
• ½ tsp cinnamon
• nutmeg (a pinch )
• 500 ml vegetable stock (add more for a thinner soup)
• salt and pepper (to taste )

Serve with

• coconut yoghurt
• coriander
• pumpkin seeds*

Instructions 

• Start by making your pumpkin puree, or roasting the pumpkin.
• Then to make your soup, fry the onion, garlic, and ginger in a pan until softened.
• Next, add the spices and a dash of water, and fry for a few more minutes.
• Into the pan, add the pumpkin puree or roasted pumpkin, and vegetable stock. Bring to the boil then simmer for 10 minutes.
• Blend to your desired consistency, then serve with your favourite toppings! I enjoy coriander, pumpkin seeds, and coconut yoghurt for extra creaminess.

Video

Notes

• *Follow my pumpkin puree recipe here which can be stored in the freezer for future use.
• If you are just making this soup and don’t fancy making the puree, then simply roast a small pumpkin (500g) in the oven and add to the soup and blend! You may need to add a little more vegetable stock and seasoning depending on the size of your pumpkin.
• *Follow my roasted pumpkin seed recipe to make the most of the inside of your pumpkin!

Nutrition

Calories: 168kcalCarbohydrates: 33gProtein: 6gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 1038mgPotassium: 715mgFiber: 9gSugar: 14gVitamin A: 39469IUVitamin C: 19mgCalcium: 106mgIron: 5mg

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