Spicy Pumpkin Soup

Spicy Pumpkin Soup recipe - The Cooks Pantry


Michael Weldon


4 people


Prep Time 10 mins
Cook time 20 mins


  • 1 brown Onion, diced
  • 2 garlic cloves, chopped
  • 1kg Pumpkin, cut into 2cm cubes
  • 1tbs Cumin powder
  • 1tbs Coriander powder
  • 1tsp KEEN’s Chilli powder
  • 1 ltr Massel Liquid Chicken Stock
  • 1 tbsp Cobram Estate Classic Extra Virgin Olive oil
  • Sea Salt


  • 1 chorizo, diced
  • 2tbs Sesame seeds, toasted
  • 2tbs Pumpkin seeds, toasted
  • ½ cups Greek yoghurt
  • Bread Rolls


  • In a large pot heat oil, before adding onions and a pinch of salt. Once onions start to become slightly brown, add pumpkin, cumin, coriander and KEEN’s Chilli Powder, stirring through and cooking off until spices are toasted and aromatic.
  • Add stock and bring up to a boil and then allow to simmer until pumpkin has softened. Using a stick blender, blend the pumpkin until nice and smooth, or to desired texture.
  • In a pan add chorizo to a medium-high heat and cook until crispy.
  • Garnish soup with chorizo, sesame and pumpkin seeds sprinkled over the top as well as a nice dollop of sour cream. Serve with some warm bread rolls.

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