There’s no better time of year for a big bowl of spiced pumpkin soup. Luckily, supermarkets are absolutely heaving with pumpkins right now. Not the massive carving ones destined for the doorstep, but the smaller cooking pumpkins tucked away nearby, looking a bit less dramatic but far tastier. They’re cheap as anything this time of year, and with a little love (and a fair bit of roasting), they can become something genuinely special.

Spiced Pumpkin Soup Recipe. Image by Jaz Kitchen

On their own, cooking pumpkins are a bit lacking in the personality department. Perfectly fine, but not exactly thrilling. The trick is to roast them until they’re golden and caramelised, then blitz them up with warm spices. Suddenly, you’ve got a silky, deeply flavoured soup that smells like a cosy autumn cliché.

What pumpkins should you use?

In the UK, “cooking pumpkins” are usually sold simply as “edible pumpkins”, “culinary pumpkins”, or sometimes just “pumpkins” (especially in autumn, when the carving ones are sold separately and labelled as “for carving”). We made this soup as a way of using those cooking pumpkins readily available in the supermarket at this time of year. If you can’t get your hands on a standard cooking pumpkin (or want to use a more flavourful version), then plenty of other types will do the trick. Butternut squash, Crown Prince, or Kabocha (also called Japanese pumpkin) all make cracking substitutes. They roast beautifully, have a naturally sweet flavour, and often give you a silkier texture than the classic orange pumpkin. Ideal for upping your soup game.

What spices go with pumpkin soup?

Depending on your variety, pumpkin has a gentle sweetness, which means it really benefits from a few well-chosen spices to improve the flavour. The best ones are those that add warmth and depth without overpowering it. I personally prefer cumin, coriander, cinnamon, cloves, smoked paprika, and a bit of fresh ginger. Together, they turn what could be a fairly bland vegetable into something fragrant and comforting. A pinch of chilli flakes or cayenne adds just enough heat to make things interesting on your tongue.

If you fancy mixing it up, a hint of nutmeg or allspice will make the soup feel properly autumnal. While a little turmeric gives a golden glow and balances the sweetness. For a twist, garam masala or even a small spoonful of Thai red curry paste works brilliantly with pumpkin and coconut milk, adding a bit of Thai flair. However you season it, the trick is balancing the flavours.

Ingredients for the spiced roasted pumpkin soup

Cooking pumpkins: smaller, denser, and sweeter than the big carving types, making them perfect for soup. Their flesh turns soft and velvety when roasted.
Vegetable stock: forms the savoury backbone of the soup, bringing all the flavours together.
Onion: adds a gentle sweetness and savoury depth to the soup.
Double cream: gives the soup its luxurious, silky finish.
Garlic: adds a savoury punch and aromatic depth to the soup.
Ginger: brings a warm, zesty kick to the soup.
Spices: The Indian-inspired spice combo (cumin, coriander, smoked paprika, cloves, cinnamon, and chilli flakes), bring warmth, depth, and aromatic richness to the soup.

How to make spicy roasted pumpkin soup

You asked the question, how here’s the answer to making this delicious autumn soup.

Step 1: Preheat the oven to 200°C (fan 180°C) / 400°F / Gas 6

Step 2: Cut the pumpkin into two and scoop out the seeds. Note: You can save these and use them for toppings by washing and roasting in the oven for 5 minutes with a touch of oil and salt. Cut the pumpkin into large wedges. Drizzle 1 tbsp oil over them and roast skin-side up until the flesh is completely tender (about 30 minutes).

Step 3: Once the pumpkin has cooked, leave to cool for 5 minutes.

Halved cooking pumpkin. Image by Jaz Kitchen

cooking pumpkin wedges. Image by Jaz Kitchen

Roasted cooking pumpkin. Image by Jaz Kitchen

Step 4: Meanwhile, while the pumpkin is cooking, heat the remaining 1 tbsp oil in a large saucepan over medium heat. Dice and add the onion and cook gently for 5 minutes until softened.

Step 5: Stir in the garlic and ginger, cooking for 1 more minute.

Step 6: Stir through the cumin, coriander, cinnamon, cloves, paprika, and chilli flakes. Cook for 30 seconds until fragrant.

Step 7: Peel off the skin or scoop out the pumpkin to separate from the skin. Add the roasted pumpkin to the pan and stir to coat it in the spiced onion mixture.

Step 8: Pour in the stock, and bring to the boil. Then reduce the heat and simmer gently for 10–15 minutes.

Step 9: Remove from the heat and use a stick blender to purée until smooth (or blend in batches).

Step 10: Stir in the double cream and mix. Season to taste if required.

Blended pumpkin soup. Image by Jaz Kitchen

Step 11: Ladle into bowls and garnish with coconut cream, toasted pumpkin seeds, coriander leaf, and pomegranate arils. Serve warm with crusty bread.

Health Benefits of Spiced Pumpkin Soup

Pumpkin is full of vitamin A, which supports healthy skin, vision, and your immune system. It’s also rich in fibre, helping you feel full to make a rounded meal.

Those lovely spices aren’t just there for flavour either. They bring natural anti-inflammatory and digestive benefits, giving the soup a bit of a health boost to your body (and soul). Add in the cream for healthy fats, and you’ve got a dish that’s both nourishing and indulgent – basically, the best kind of balance.

Troubleshooting

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