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–+ servings
Orange coloured pumpkin soup in a white bowl. The soup is topped with seeds and chilli flakes and drizzled with a swirl of olive oil.
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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.
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Author Turkey's For Life
Course Starter / Appetizer
Cuisine Turkish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Equipment

  • 1 sharp knife
  • 1 large saucepan
  • 1 small frying pan (for toasting your spices)
  • 1 pestle & mortar
  • 1 hand blender
Servings 4

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

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

Serving: 1Calories: 165kcal
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