Fruity, spicy pumpkin soup recipe

October 31, 2017 5:11 pm Published by Leave your thoughts

This is the perfect pumpkin soup recipe. It’s comforting, beautifully smooth and ever-so-slightly spiced, warming you from the top of your black hat to the tip of your chilly toes. Buy the best pumpkin you can to make it – one designed for cooking, rather than carving. Get some little squashes too, scoop out the flesh and add it to this recipe, then serve the soup inside the pumpkin-skin bowls.

A real toe-tingling Autumn dish.

Spicy, fruity pumpkin soup, served in pumpkin skins.

This recipe serves four witches (or ghosts in bedsheets).


1 large pumpkin or equivalent in small pumpkins and squashes

2 eating apples, peeled and chopped

2 tbsp oil

1 onion, chopped

Clove garlic, chopped

½ inch root ginger, grated

1 red chilli, deseeded and chopped

2 tsp curry powder

Pint vegetable stock

Salt and pepper

Tin coconut milk


Scoop out the flesh from your pumpkin and roast in the oven. Over a low heat, sauté the clove of garlic, chopped onion, root ginger and red chilli in the oil. When softened, stir in the curry powder, then add the pumpkin and the chopped apple and sauté for a couple of minutes more. Add the stock and seasoning and simmer gently for about 20 minutes (topping up with more water as required), then pour in the coconut milk. Puree to the required consistency and season again as required.



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This post was written by Yzanne

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