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Spiced Pumpkin Soup
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

Warm up this autumn with my spiced pumpkin soup, flavoured with ginger, cinnamon, nutmeg and more! It's the perfect starter for Thanksgiving.

Course: Main Course
Cuisine: American
Keyword: black pepper, chilli, cinnamon, coriander, creme fraiche, cumin, garlic, ginger, nutmeg, onion, pumpkin, stock, sweet potato
Servings: 4 people
Author: Emma Walton
  • 1 medium pumpkin see note 1
  • 2 sweet potatoes
  • 1 red onion
  • 1 red chilli
  • 1 tbsp ginger minced
  • 1.5 tbsp garlic minced
  • 1 tbsp cinnamon ground
  • 1 tbsp nutmeg ground
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 tsp black pepper ground
  • 0.5 tsp salt
  • 500 millilitres vegetable stock
  • 4 tbsp creme fraiche
  1. Peel the pumpkin and sweet potato and cut into pieces 1 inch cubed.
  2. Roast in an oven dish with a little oil at 180C for 1 hour or until soft with caramelised edges. Once cooked place to one side.
  3. In a large sauce pan, fry the red onion (diced) and the red chilli (sliced).
  4. Once the onion and chilli has softened add in the ginger, garlic and dried spices. 

  5. Fry off for a further 5 minutes.

  6. Place the pumpkin and sweet potato into a blender along with the red onion, chilli and other spices.
  7. Fill the blender with the vegetable stock and blitz the contents on high for 5 minutes or until smooth.
  8. Transfer the liquid into the sauce pan and heat on low for five minutes or until the soup begins to bubble. (See note 2).

  9. Immediately before serving stir through the creme fraiche.
Recipe Notes

Note 1: If you can't get hold of a pumpkin, swap it out for a large butternut squash!

Note 2: If making in a Vitamix blender you can skip this stage! Simply use the "Hot Soup" function and your soup will be ready to serve straight from the blender.