Spicy Pumpkin Soup

At the moment I’m spending a lot of time at the studio here in Carlton and taking yummy packed lunches. I used to love the Covent Garden soups they have in the UK and in winter, 9 lunches out of 10 I’d be trying another different flavour. Anyway, I still haven’t moved on and I still love soup for lunch and I haven’t had it in ages so I’m craving it. My favourite of all favourite soups would have to be pumpkin soup. It’s so sweet with the browned onions and the yummy pumpkin – who wouldn’t like it? I like mine with a little spicy kick so I like to add a little hot paprika to make your taste buds sing! Nom nom nom. And it’s easy peasy to make too.



Spicy Pumpkin Soup

2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1 garlic clove, crushed
1/2 tsp freshly grated nutmeg
1/2 – 1 tsp hot paprika (to taste)
thin cream for serving


1. Heat olive oil in a large saucepan over low heat, add onion and leek and cook until golden brown. Add the pumpkin, potato & stock and bring to the boil.
2. Lower the heat, cover with lid and let simmer for 30-40 mins. Add garlic, nutmet & paprika & stir through.
3. Allow to cool slightly, then blend in batches.
4. Add a cream if you like it a little creamier and richer.
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