Riverford Wicked Leeks
Spiced pumpkin soup recipe image

Print Spiced pumpkin soup

This quick-to-make, bold and warming soup is a great one for autumn. Serve with a swirl or cream or yoghurt, and some bread to mop up.


  • 1 tbsp oil for frying, e.g. vegetable or sunflower
  • 1 onion, chopped
  • 1 garlic clove, finely chopped
  • 1kg pumpkin, peeled & diced
  • 2 medium to large potatoes, peeled & diced
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp nutmeg, grated
  • 1 litre veg stock
  • Cream or yoghurt, to serve
  • ¼ tsp ground cinnamon, to serve
  • Toasted pumpkin seeds, to serve


  1. Add a tablespoon of oil to a large pan, add the onion and gently fry for about 8-10 minutes, until soft and translucent.
  2. Add the garlic, pumpkin and potato, cumin, coriander and nutmeg. Cook for a couple more minutes, stirring to combine.
  3. Add the stock, bring to the boil, reduce the heat and simmer for about 15-20 minutes, until the veg is soft.
  4. Blitz with a handheld blender or in a food processor until smooth.
  5. Serve with a swirl of cream or yoghurt, with a sprinkling of ground cinnamon, topped with pumpkin seeds.
want to cook with fresh ingredients? try one of our award winning veg boxes