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Spicy Pumpkin Soup Recipe

It’s Pumpkin Spice, but not as you know it!

The leaves are glowing yellow and orange, which means that we are well and truly into soup season. What could be better than a warming bowl of spicy, thick and velvety soup, full of roasted vegetables, in this case a seasonal pumpkin, mixed in with your favourite chillies and store cupboard spices. 

This hearty dish could make a great dinner party starter, a mid-week family supper or even an easy lunch for the week. If you’ve only had the famous coffee drink, or pumpkin pie, you may just think its too sweet, but there are many varieties. The one we imagine (think of the emoji) has a more savoury flavour, which works perfectly with your store cupboard spices.  

As with all these recipes, it’s very simple, so let us know if you have a go and tag us on Instagram, Facebook or Twitter!


Ingredients (for soup)

2kg pumpkin (this will yield approximately 1kg of edible pumpkin)

2 tbsp olive oil

2 large onions, finely diced

4 cloves of garlic, minced

2 tbsp Haynes Gourmet Candied Jalapeño Red Rings

1 tsp cumin

2 tsp ground coriander

2 tsp mild curry powder

1litre vegetable stock (water & 2 Stockpots)

8 tbsp Double Cream

Ingredients (for croutons)

4 slices of sourdough, diced 2cm pieces

2 tbsp olive oil


1. Set oven to 200C, and cut open the pumpkin, remove the seeds, and cut into 8 pieces.

2. Use 1 tbsp of olive oil and coat each piece, and place on a baking tray in the oven for 40 minutes until soft. Remove the skin and set to one side.

3. In a large saucepan, add olive oil and onions. Cook down until translucent. Then add the garlic, cumin, coriander, and curry powder and a small drop of water. Cook out the spices for 2-3 minutes.

4. Add the pumpkin, stock and Candied Jalapeños. Simmer for 5 minutes.

5. Either use a stick blender or a liquidiser (Nutribullet) to combine all the ingredients and place the soup back into the saucepan.

6. Heat a little olive oil in a frying pan, add the croutons, cook until toasty and golden. Season.

7. Add the double cream to the soup until it’s all combined and warmed through, and check for seasoning. 

8. Serve immediately, with croutons and a drizzle of olive oil and cream. 

TOP TIP: Extra topping!

Don’t throw away your pumpkin seeds. Wash them with warm water, to remove as much of the pumpkin as possible then pat dry. Add a small amount of olive oil and salt, and toast them in the oven until crunchy. Use as garnish or a secret tasty snack (chef’s perks!)