Creamy Spiced Pumpkin Soup

    1 hour

    Curry powder, allspice and ginger make this creamy pumpkin soup perfect for the cold winter months. Serve with fresh crusty bread.

    7 people made this

    Serves: 4 

    • 1 kg diced pumpkin
    • 1 tart apple, diced
    • 1 onion, chopped
    • 1 clove garlic, chopped
    • 2 tablespoons olive oil
    • 1 litre stock
    • 30g pumpkin seeds
    • 200ml double cream
    • salt and pepper
    • 1/2 teaspoon curry powder
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon balsamic vinegar
    • 1/2 teaspoon soy sauce

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Heat oil in a stock pot over medium heat and saute onion, garlic, pumpkin and apple for 5 minutes while stirring. Don't allow the onion to brown.
    2. Add half of the stock, cover and simmer for about 30 minutes until pumpkin is soft over medium heat.
    3. Meanwhile, roast pumpkin seeds in a dry pan until they are lightly browned, stirring often so they do not burn. Remove from pan, let cool slightly and coarsely chop.
    4. Puree the soup with a hand blender, add the remaining stock and bring to the boil. Add cream and season with salt, pepper, curry, ginger and allspice. Season with balsamic vinegar and soy sauce.
    5. Ladle into soup bowls and garnish with the pumpkin seeds.

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    Reviews in English (2)


    I've made this soup several times. It's absolutely gorgeous. The hint of Apple that comes through is just wonderful. I've also made it using butternut squash, and that works too. Have now tweaked the spices to suit myself, but there's no need to when you first make it. Would highly recommend it.  -  24 Nov 2015  (Review from Allrecipes UK & Ireland)


    I didn't use the apple, seeds, curry powder, balsamic or soy sauce. I did add some chilli which gave it that extra zing! Lovely!  -  18 Oct 2015  (Review from Allrecipes UK & Ireland)