Spiced pumpkin soup recipe

Use the flesh from your Halloween pumpkin in this speedy soup recipe...🎃

By The GH Kitchen TeamUpdated: 15 September 2025

This easy, warming soup recipe is perfect for autumn. Like a bit of spice? Try adding a sprinkling of chilli flakes before serving.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Cal/Serv:

222

Ingredients

600 g
pumpkin flesh, roughly chopped
2
celery sticks, roughly chopped
1
garlic clove, roughly chopped
1 tsp.
each ground cumin and coriander
800 ml
vegetable stock
200 ml
coconut milk
1 Tbsp.
pumpkin seeds

Directions

1. Step 1
  Put the pumpkin flesh into a food processor and whiz for 30sec until almost smooth. Add the celery, garlic and spices and whiz again for 30 seconds. Empty into a large pan.
2. Step 2
  Pour over stock and coconut milk, bring to the boil, then cover and simmer for 15 minutes.
3. Step 3
  Remove from heat and blend until smooth - do this in batches, if necessary. Check the seasoning and ladle into warmed soup bowls. Sprinkle with pumpkin seeds and freshly ground black pepper. Serve with crusty bread.

When picking out a pumpkin for eating, make sure the skin is hard and not soft to the touch, and the base is the same colour as the rest of the fruit, too. Since the pumpkin season is relatively short, you can use an equal amount of butternut squash instead, if you can't get your hands on a larger pumpkins.

If you like this recipe, check out our best pumpkin recipes.