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Spicy Pumpkin Soup — Cooking with Gia and Olive

By Gia Kavanagh 1 min read

Hot with just that little bit of spice, this is a perfect winter warmer.

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Serves: 4–6


  • 1½ tbsp oil
  • 6 spring onions or 1 medium onion
  • 1 kg Kent pumpkin, cut into pieces
  • 1 garlic clove, chopped
  • 1 tsp cumin seeds ground
  • 1 tsp cinnamon ground
  • 1 tsp coriander seeds ground
  • 1 tsp turmeric ground
  • 1 tsp chilli (flaked, powder or fresh)
  • 2 tbsp chopped parsley
  • Salt and pepper to taste
  • 3 cups vegetable stock
  • Optional: 1 tbsp honey


  1. Add all ingredients to a large, heavy saucepan and cook for 20 minutes or until pumpkin is tender.
  2. Puree with a stick blender, or in a blender or food processor (allow soup to cool a little if using a blender or food processor).
  3. Serve with chopped parsley, yoghurt, sour cream or cheese.

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