Chilli Roast Pumpkin Soup with Cumin Roasted Seeds

by Angela Patel

Whether you have leftover pumpkin flesh from making a Halloween lantern or just want to make the most of seasonal glut of squashes this chili- spiced hearty veggie soup is just the ticket!


Prep: 20 mins, plus cooling

Cook: 1 hr 5 mins

Difficulty Easy

Serves 4


  • 1 x 1.5kg pumpkin (see Tips)
  • 1 large red onion, peeled and roughly chopped
  • 2 garlic cloves, unpeeled
  • 1 red chili pepper, halved lengthways, deseeded and roughly chopped
  • 2 tsp mild chili powder
  • Salt and freshly ground black pepper
  • 21/2 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp cumin seeds
  • 800ml vegetable stock
  • Soured cream or natural yogurt and crusty bread, to serve


  1. Preheat the oven to to 200°C/180°C fan/Gas Mark 6. Cut the pumpkin in half and scoop out the seeds and pulp from the pumpkin and set aside. Cut the pumpkin into wedges, cut away the skin and chop the flesh into large chunks.
  2. Spread the pumpkin chunks, onion, garlic and chili in a large shallow baking tray. Drizzle over nearly all the olive oil (reserve 2tsp) and toss to coat. Sprinkle over the chili powder and season with salt and pepper. Roast for 40-50 minutes, turning once, until the pumpkin is tender.
  3. Meanwhile, separate the seeds from the pulp. Pat the seeds dry with kitchen paper and spread the seeds on a small baking tray. Toss in the reserved oil and sprinkle with the ground cumin, cumin seeds and a little salt. Roast for 10-15 minutes until crisp and golden.
  4. Pour the stock into your pot  and add the roasted vegetables. Squeeze the soft garlic pulp from the skins into the pan. Bring slowly to the boil and simmer for 10 minutes. Cool for 5-10 minutes then whizz in a food processor or blender until smooth (in 2-3 batches). Return the soup to the pan and heat through gently. Adjust the seasoning to taste.
  5. Ladle the hot soup into warmed bowls, top with swirls of soured cream and a sprinkling of the cumin-spiced seeds. Serve with crusty bread, if liked.


  • If you want to use leftover pumpkin and seeds from making your Halloween Jack 0’ lanterns then you will need about 1kg prepared pumpkin flesh and 4 tbsp pumpkin seeds.
  • Fresh chili gives this soup a really fiery warm flavor - for a milder taste use half a small chili or leave it out completely and up the chili powder to 1 tbsp.
  • Any left over roast pumpkin seeds can be stored in an airtight container for a few days.