Foodie Friday – Spicy Pumpkin Soup

Foodie Friday – Spicy Pumpkin Soup

In need of a winter warmer? This spicy soup is perfect for winter evenings or as a festive starter for dinner parties!

Spicy Pumpkin Soup

Spicy Pumpkin Soup with Croutons

Every Wednesday a box of organic vegetables arrives on my doorstep from a local company called Aarstiderne, which means “season”. I love my box scheme. I am always so excited about it that I forget I actually pay for it; it seems like a gift. From September for a few weeks there is always a pumpkin in my box, so I have to come up with pumpkin recipes every week. Autumn is also the season for soup, and this is one of the classics.


Serves 4 – 6

  • 1 or 2 pumpkins (about 1.5kg/ peeled and deseeded flesh)
  • 3 garlic cloves, finely chopped
  • 1 large onion, chopped
  • 75g/2.oz fresh ginger, finely grated
  • 1 red chilli, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 Tbsp olive oil
  • 1 litre/4. cups vegetable stock
  • 400ml/1. cups coconut milk
  • Juice of ½ –1 lime
  • Sea salt and freshly ground black pepper

To serve

  • 2 Tbsp extra virgin olive oil
  • 2 slices of bread, cut into cubes
  • Fresh coriander (cilantro) or parsley


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Cut the pumpkin into chunks and place in an ovenproof dish with the garlic, onion, ginger, chilli, cumin and coriander seeds and olive oil, and mix well. Bake in the oven for 1 hour.
  3. Remove the dish from the oven and transfer the pumpkin mixture to a saucepan together with the vegetable stock. Bring to the boil then let it simmer for 15 minutes. Add the coconut milk and blend the soup until smooth, adding more water if the soup is too thick – it will vary depending on the water content in the pumpkin. Bring gently to the boil again and season to taste with lime juice, salt and pepper.
  4. Just before serving, heat the extra virgin olive oil in a frying pan, add the bread cubes and fry for a few minutes until golden brown, take off the heat and sprinkle with a little salt. Serve the soup with the croutons and the coriander (cilantro) or parsley sprinkled over.

ScandiComfortFood_LHR 2


Scandinavian Comfort Food

by Trine Hahnemann

(Quadrille £25) Photography: Columbus Leth



One Comment

  1. Greenwood Nursery

    Have been on a soup kick this winter and looking for a way to spice it up. This should do the trick. Love pumpkin!

    – Cheryl

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