Spiced Pumpkin Soup

There’s something special about the first chill of autumn. That moment when you crave something comforting, creamy, and full of warmth. This spiced pumpkin soup is exactly that: silky smooth, gently aromatic, and layered with the earthy sweetness of roasted pumpkin. The blend of garam masala, coriander, and cumin adds just the right amount of spice without overpowering the natural flavour of the pumpkin, while a touch of cream brings everything together.

Every year, as soon as the leaves start to turn, I find myself reaching for this recipe. It’s one of those soups that fills the house with the smell of roasted pumpkin and warm spices. There’s something so grounding about the process: roasting the pumpkin until it’s golden, stirring the onions and spices as they release their fragrance, and blending it all into a smooth, golden soup that tastes like autumn itself. Pair this spiced pumpkin soup with my easy home made bread or sourdough bread recipe for a comforting autumn meal.

It’s a simple recipe that feels luxurious, perfect for cosy dinners, make ahead lunches, or even a festive starter when you’re entertaining. The roasted pumpkin gives the soup a deeper, caramelised flavour, and the finishing touch of toasted seeds adds a lovely crunch. Perfect for cold days or when you’ve got extra pumpkin to use up, this soup is hearty, full of flavour, and every bit as warming as it looks.

What You’ll Need to make Spiced Pumpkin Soup

Pumpkin

Medium pumpkin or other squash variety

Onion

Yellow onions or shallots work well here

Vegetable stock

Homemade, bouillon powder or stock cubes

Spices

Garam Masala, Cumin & Coriander

How to make Spiced Pumpkin Soup:

Preheat the oven to 200°C (180°C fan). Toss the pumpkin chunks with one tablespoon of olive oil, a little salt, and half the garam masala. Spread them on a baking tray and roast for 25–30 minutes, until the pieces are tender and slightly golden at the edges.

While the pumpkin is roasting, heat the remaining tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook gently for about 6–8 minutes, until soft and translucent. Stir in the grated ginger, chopped garlic, and the remaining spices — garam masala, coriander, cumin, and chilli flakes. Cook for one to two minutes, stirring, until the mixture smells fragrant.

Add the roasted pumpkin to the pan, pour in the vegetable stock, and bring everything to a gentle simmer. Let it cook for about 10–15 minutes so the flavours can blend. Remove from the heat and use a stick blender to puree the soup until smooth and creamy. Stir in the cream or coconut milk, then season with salt and pepper to taste. If the soup is too thick, add a splash more stock or hot water to loosen it.

To serve, ladle the soup into warm bowls. Swirl in a spoonful of cream or crème fraîche, sprinkle with toasted pumpkin seeds, and finish with a drizzle of olive oil or a pinch of extra chilli flakes if you like a little extra heat.

Spiced Pumpkin Soup

A creamy, lightly spiced pumpkin soup that’s full of autumn warmth. Roasted pumpkin, aromatic spices, and a touch of cream come together to make a comforting, golden bowl of goodness. Perfect for cosy evenings or festive gatherings.

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Prep Time 1 day d 1 hour hr 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Appetizer, Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium Pumpkin
• 2 tbsp Olive Oil
• 1.5 tsp Garam Masala
• 1.5 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1/4 tsp Chilli Flakes Adjust to taste
• 1 large Onion
• 2 cm Fresh Ginger
• 2 Garlic Cloves
• 850 ml Vegetable Stock
• 100 ml Double Cream or Coconut Milk
• Salt & Pepper to taste
• Toasted Pumpkin Seeds to taste (optional)
• Extra Cream to garnish (optional)

Equipment

• 1 Baking tray
• 1 Knife
• 1 Vegetable Peeler
• 1 Large Saucepan
• 1 Measuring Spoons
• 1 Measuring Jug
• 1 Stick blender
• 1 Ladle
• 4 Bowls

Method

 

1. 1. Preheat the oven to 200°C (180°C fan).
2. 2. Prepare the pumpkin: Peel, deseed, and cut the pumpkin into chunks. Toss with 1 tablespoon of olive oil, a little salt, and half the garam masala. Spread on a baking tray and roast for 25–30 minutes, or until tender and lightly golden.
3. 3. Cook the aromatics: While the pumpkin roasts, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 6–8 minutes until soft. Stir in the ginger, garlic, and the remaining spices (garam masala, coriander, cumin, and chilli flakes). Cook for 1–2 minutes until fragrant.
4. 4. Simmer the soup: Add the roasted pumpkin to the pan and pour in the vegetable stock. Bring to a gentle simmer and cook for 10–15 minutes to let the flavours blend.
5. Blend and finish: Remove from the heat and use a stick blender to puree the soup until smooth. Stir in the cream or coconut milk, season with salt and pepper, and adjust the consistency with a little extra stock or water if needed.
6. Serve: Ladle into bowls, swirl with a little extra cream or crème fraîche, and top with toasted pumpkin seeds.

Notes

Pumpkin swap: You can use butternut squash or kabocha instead of pumpkin. Both give a similar sweetness and smooth texture.

Make it vegan: Use coconut milk or a dairy-free cream alternative.

Texture tip: For an ultra-smooth soup, blend it in a countertop blender in batches (let it cool slightly first).

Spice level: Adjust chilli flakes to taste. Start with ¼ teaspoon for mild, or add more for extra warmth.

Storage: Keeps in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the hob, adding a splash of water or stock if it thickens.

Serving idea: Top with toasted pumpkin seeds, a swirl of cream or yoghurt, and a sprinkle of fresh coriander or chilli oil for extra flavour.