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Spicy Pumpkin Soup


A warming comforting soup for cold nights.

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Rate this recipe 3/5 (133 Votes)


  • 1 medium onion
  • 2 sticks of celery
  • 1 clove of garlic
  • 1 carrot
  • 1 medium sized pumpkin
  • 400g tin of chopped tomatoes
  • 1 tsp cumin powder
  • 1 tsp hot paprika
  • 1 tsp smoked paprika
  • 1 tsp cracked black pepper
  • 1 tsp tomato puree
  • 2 Bay leaves
  • Chicken stock
  • Dash of Worcestershire sauce


servings 8
Level of difficulty Average
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Finely chop the onion, celery and garlic and fry, using a tsp of vegetable oil or oil spray.

Step 2

Add the cumin, hot paprika and smoked paprika to the onions and continue to cook until the spices become aromatic.

Step 3

Peel and chop the carrot and pumpkin into 1 inch pieces and add to the mix. Stir the mixture to ensure it is well covered with the spices.

Step 4

Add the tinned tomatoes, tomato puree, black pepper and bay leaves. Give it another stir.

Step 5

Pour chicken stock into the pan until it covers the vegetables and is about an inch above the vegetables.

Step 6

Cover and simmer on a medium heat for 25 minutes.

Step 7

Use a handblender to puree the soup, if it is too thick add more water until it is to the desired consistency. Cover and cook on a low heat for 20 more minutes.

Step 8

Serve with a dash of worcestershire sauce.

A big pan is a must. I use a heavy cast iron casserole pot.

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