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Home » Recipes » Lunch

Delicious Pumpkin and Chilli Soup Recipe

Published: Oct 22, 2019 · Updated: Dec 6, 2021 by Ricky Willis · This post may contain affiliate links

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Pumpkins are not just for Halloween! Pumpkin soup is a perfect way to use up any leftovers if you've been carving for the spooky season.

pumpkin and chilli soup

Pumpkin and chilli soup

Even if you've carved your pumpkin for Halloween, you can still use it after and use it up. There's no need to let it waste.

Whether it's for Halloween, or you just fancy a pumpkin, it's delicious in a soup.

This is a great recipe to use up pumpkin.


For the full list of ingredients and printable instructions, please see the recipe card at the end of this post. But, before you scroll straight there, take a look at the useful info just below. 


Once you've finished with your pumpkin, scoop out all the flesh and cut off the skin.

This post contains affiliate links. Find out what this means.

Instead of using a knife, a potato peeler may be easier to use on the tough skin. Keep the pumpkin seeds to one side as you can use them too.

Cut the pumpkin flesh into 1-inch pieces as they're easier to cook and will cook evenly.

using leftover pumpkin

It's then time to start cooking.

Fry the onion and garlic in a pan for a few minutes, then add in the pumpkin.

Cook the pumpkin until it's slightly golden, then add in the spices and stir to infuse them.

Now, mix in the stock and allow the soup to simmer for 15-20 minutes, which get the pumpkin to cook thoroughly.

making pumpkin soup

You then need to transfer your pumpkin and chilli soup to a blender.

Blitz the soup until it has a smooth consistency. If you have a smaller blender, it's fine to blend it in 2, 3, or 4 batches. 

Add the soup back to the pan to warm through, season with salt and pepper to taste, and stir in cream.

The soup is delicious served with toasted pumpkin seeds.

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pumpkin and chilli soup recipe

pumpkin and chilli soup

Pumpkin and Chilli Soup Recipe

Pumpkins are not just for Halloween! Pumpkin soup is a perfect way to use up any leftovers if you've been carving for the spooky season.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: English
Keyword: Pumpkin
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 4
Calories: 732kcal
Author: Skint Chef

Ingredients

  • 1 kg pumpkin
  • 1 onion
  • 2 garlic cloves
  • 1 lime (juice of)
  • 600 ml chicken or vegetable stock
  • 150 ml double cream
  • 1 teaspoon chilli flakes
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon cinnamon
  • 1 tablespoon oil

Instructions

  • Prepare the pumpkin by scooping out the flesh and then cut off the skin using a sharp knife or potato peeler. Cut the pumpkin flesh into 1 inch pieces.
  • Cut the onion and garlic and sauté in the oil in a non-stick pan, try not to over-brown the onion so 3-4 minutes. Add in the pumpkin, fry together until the pumpkin is slightly golden. Add the cumin, coriander, cinnamon, chilli, lime juice, salt and pepper and stir for a minute to infuse the spices. Add the stock and cook until the pumpkin has softened approximately 15-20 minutes.
  • Add the soup into a blender, depending on the size of the blender it might need to be done in 2 batches. Blitz until a smooth consistency.
  • Transfer back into the non-stick pan, you may want to add more salt and pepper at this point depending on taste. Add the cream, stir through and serve with toasted pumpkin seeds.

Notes

Use more or less chilli, depending on your own tastes.
You can substitute vegetable stock for chicken stock if you prefer.
 
Nutrition data provided is provided as an estimate only. It is the reader's responsibility to calculate the nutritional information with the actual ingredients you use in your recipe if you need to follow a particular diet or for medical purposes.
Does your oven have different temperature settings? Use this Oven Temperature Conversion Chart to find out how hot you should be cooking.
Calories: 732kcal | Carbohydrates: 53g | Protein: 12g | Fat: 52g | Saturated Fat: 9g | Cholesterol: 52mg | Sodium: 25536mg | Potassium: 954mg | Fiber: 6g | Sugar: 19g | Vitamin A: 21982IU | Vitamin C: 30mg | Calcium: 101mg | Iron: 3mg
Tried this recipe?Mention @skintchef or tag #skintchef!

 

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Reader Interactions

Comments

  1. Abby

    November 02, 2019 at 5:35 pm

    Really tasty. Not toasted the pumpkin seeds before but will do that again. Was interesting to have a crunch with the soup. Thank you x

    Reply
    • Ricky Willis

      November 02, 2019 at 5:36 pm

      Glad you enjoyed. Thanks for the feedback 🙂

      Reply
  2. Dawn venables

    November 04, 2021 at 3:35 pm

    Omg it's the first time iv actually eaten pumpkin like so many people it gets binned. But no more, it was an absolute taste explosion, I went back for more , I can't say how much I enjoyed it tasty is an understatement ty so much

    Reply

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