Saturday Soup – Lightly Spiced Pumpkin

Ok, I know, I know – we’re barely into October and here I am eagerly grappling with pumpkins but, the truth is, I’ve never cooked much with pumpkin before and as soon as I saw the culinary ones arrive in Tesco I knew I had to do something with them.  The first something is this soup!

The recipe is adapted from one by Barney Desmazery over at BBC GoodFood.

Lightly Spiced Pumpkin Soup


  • 500g pumpkin flesh (~1 kg pumpkin, if you wish to make the base a bowl)
  • 2 tbsp olive oil
  • 2 medium onions
  • 600ml stock
  • 100ml water
  • 150ml carton of double cream
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground ginger


  • 2 rashers streaky bacon
  • A few fresh coriander leaves
  • Roasted pumpkin seeds (made from those in the pumpkin, if you want!)


  • Heat the oil and add the onions to it to soften.
  • After the onions have softened, add the pumpkin flesh, cumin, coriander, ginger and a little black pepper mixing well and heat through for about ten minutes.
  • Add the stock and top up with the water, bring to the boil and simmer for ten to 15 minutes – until the squash is tender.
  • At this point add the cream, mix well, and bring back to the boil.
  • Take off the heat and leave to cool for a little while, then use a hand blender to purée.
  • Whilst the soup is cooling, cook the bacon and chop up the fresh coriander if you’re going to use it.
  • Reheat the soup, slice the bacon into small strips and sprinkle it, the seeds and the coriander onto the soup.

Extra Notes

  • You can bump up the amount of spice to your own taste – the amounts given are relatively mild so as not to overwhelm the pumpkin flavour.
  • To make your own roasted seeds simply wash, shake dry, put salt, pepper and a splash of olive oil on them and stick in the oven for 30 minutes or so at a medium-high heat.
  • If you make a bowl out of the base of the pumpkin, try and get as much flesh out as you can to minimise wastage without making holes in your bowl =)

Tasty, not too thick, and filling.  I’d definitely make this soup again but I suspect that I’ll only be able to make it once or twice a year since Tesco doesn’t stock pumpkins outside of October =(

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