SPICY PUMPKIN SOUP - James Lakeland InspirationJames Lakeland Inspiration SPICY PUMPKIN SOUP - James Lakeland Inspiration


This spicy pumpkin soup will thaw up that autumn chill. If you’re carving a pumpkin for Halloween, this is a great use for the flesh and seeds, so nothing goes to waste. Feel free to add other seasonal veggies such as sweet potato. The chilli gives the soup its heat but if it’s too much for you just scale back. Serve with a swirl of cream. A winning recipe by the BBC Good Food.

Prep: 10 minutes

Cook: 30 minutes

Serves: 6


1 tablespoon olive oil

2 small or 1 medium red or white onion

3 crushed garlic cloves

1 kg butternut pumpkin or squash, peeled and chopped (or purchase it pre-cut)

Generous 1/4 teaspoon dried chilli flakes

2 teaspoons ground coriander

1 litre vegetable stock

2 tablespoon creme fraiche or cream


  1. Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
  2. Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
  3. Add chilli and coriander. Cook for 1 minute or until fragrant.
  4. Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
  5. Set aside for 2 minutes to cool slightly.
  6. Blend in batches until smooth.
  7. Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
  8. To serve, divide spicy pumpkin soup between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.

What’s your favourite pumpkin recipe? Leave a comment below…

Hungry for more? Click here to read Teach Us To Cook’s favourite seasonal recipe from last week. Looking for things to do in London this week? Click here.