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Spicy Pumpkin Soup Recipe

This spicy, healthy pumpkin soup recipe makes you feel cosy and warm as autumn descends. Eat it as a main meal or as a snack.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4
Calories: 165 kcal
Course: Appetizer
Cuisine: Turkish

Ingredients

  • 1 kilogram pumpkin (or butternut squash flesh, cubed)
  • 1 medium-sized potato (peeled & cubed)
  • 1 onion (peeled & roughly chopped)
  • 1 small handful red lentils
  • 1 teaspoon paprika (or cayenne pepper)
  • 1 teaspoon garam masala
For The Toasted Spices
  • 5 cardamom pods (smashed & outer shell discarded)
  • 2 fennel seeds
  • ½ teaspoon black peppercorns
  • ½ teaspoon cumin seeds
  • salt & pepper (to season)
To Garnish
  • 1 tablespoon dried sage leaves (torn)
  • 1 teaspoon red pepper chilli flakes (optional)

Instructions

    Cup of Yum
  1. First of all, grind all your spices together in a pestle and mortar.
  2. Discard the cases of the cardamom pods, leaving the seeds behind.
  3. Add the spices to pan and heat on a low light.
  4. Stir around for a couple of minutes until you can sense the spicy aroma.
  5. Now add a glug of olive oil and your pumpkin, potatoes, lentil and onion.
  6. Now add your paprika and stir that into the mixture.
  7. Stir around and then add hot water or stock - enough to cover your ingredients.
  8. Stir around and increase the heat to bring your water to a boil.
  9. Reduce the heat, cover the pan and simmer for around 30 minutes, until your ingredients have softened.
  10. Once cooked, remove from the heat and allow to cool a little.
  11. As soon as you remove your soup from the heat, add your garam masala spice blend and stir that in.
  12. Meanwhile, fry your sage leaves in hot olive oil for a minute. place onto a paper towel to soak up excess oil.
  13. Blend your pumpkin soup until smooth and then serve with your crispy sage leaves and chilli flakes sprinkled on top if required.
  14. If you had any pumpkin seeds, you can also sprinkle some of those over the top if you like.

Notes

  • It is fine to just add water to your pumpkin soup but vegetable or chicken stock will be extra tasty.
  • Butternut squash makes a good substitute for your pumpkin soup if you can't get pumpkin.
  • As with all of our recipes, the calories per serving of pumpkin soup are meant as a general guide.
  • We have changed our pumpkin soup recipe over the years and this is reflected in the current recipe.

Nutrition Information

Serving 1 Calories 165kcal (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 165

% Daily Value*

Serving 1
Calories 165kcal 8%

* Percent Daily Values are based on a 2,000 calorie diet.