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Pumpkin and Chilli Soup

Pumpkin and Chilli Soup

A spicy seasonal delight....

Serves 4
Prep time 15m
Cooking time 45m


  • 1 small to medium pumpkin
  • 2 tbsp cold pressed rapeseed oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 red chilli, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 600ml chicken or vegetable stock made from a low salt stock cube
  • To serve:
  • red chilli rings



1. Preheat the oven to 200ºC / 400ºF / gas mark 6.

2. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel.

3. Put the pumpkin in a large roasting tin and coat the pieces with a tablespoon of oil. Put in the oven and roast for approximately 30 minutes until the pumpkin is soft and golden.

4. Meanwhile sweat the onion with the remaining oil until soft. Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.

5. Add the roast pumpkin to the pan with the stock. Bring to the boil and simmer for 10 minutes.

6. Liquidise the soup. Taste and add a pinch of salt if necessary.

7. Pour into bowls and garnish with red chilli rings.

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