Spiced Pumpkin Soup


  • 1 Sugar Pumpkin (or 2 15oz/425gram cans pumpkin)
  • 1 Tbsp butter
  • 1 yellow onion, diced
  • 2 cloves garlic, minced  
  • 2 teaspoons fresh ginger peeled and grated *
  • 1 1/2 teaspoons curry powder
  • 3/4 teaspoon ground cumin
  • Pinch ground cinnamon
  • 1/8 teaspoon black pepper
  • ½ tsp salt (or to taste)
  • 4 cups stock
  • 1 bay leaf
  • 3 Tbsp heavy cream
  • Toasted pumpkin seeds


  1. Cut pumpkin in half, scoop out seeds and place face down on baking paper on a cookie tray and bake at 350/175 for 1 hour *
  2. Cool slightly, then blend in a food processor or blender until smooth
  3. Saute onion and garlic in the butter on medium heat until soften (5-6 minutes)
  4. Add spices and cook for 1-2 minutes or until fragrant
  5. Add stock, pumpkin and bay leaves and increase heat to bring to a boil
  6. Reduce heat to low, cover and simmer for 15-20 minutes
  7. Remove bay leaf and use an immersion blender or blender to puree your soup
  8. Serve with a dollop of cream or yoghurt, and a few roasted pumpkin seeds (pepitas)
  • I’ve taken to keeping my ginger in the freezer, then just grating it frozen to add to recipes.  That way I’m never tossing out ginger that’s gone mouldy!
  • If you have the time, use the seeds you’ve taken out of the pumpkin to roast and garnish your soup.

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