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Spicy Cream of Pumpkin & Onion Soup

Faced with a heap of surplus pumpkin pulp? Cook up a cauldron of this frightfully tasty pumpkin soup. Delicious, nutritious and great for chasing away those autumn chills, this soup will go down an absolute treat.

Cream of Pumpkin and Onion Soup


1kg pumpkin pulp
2 white onions
2 red chilli peppers, chopped
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
4 tbsp olive oil
700ml vegetable or chicken stock
150ml double cream



  1. Finely chop the onions and cut the pumpkin pulp into small chunks
  2. In a large saucepan, heat up two tablespoons of olive oil
  3. Add the onions and sauté gently for around two minutes to soften. Add the coriander, cumin and chilli powder and cook for an extra minute
  4. Transfer the pumpkin pulp and the chilli peppers to the pan and cook for 8-10 minutes, stirring occasionally. Cook until the pulp is soft and golden
  5. Add stock to the pan and season with salt and pepper
  6. Bring to the boil and leave to simmer for 10 minutes
  7. Stir in the double cream and bring back to the boil
  8. Remove from the hob and pure with a hand blender
  9. Serve

Don’t have time to spend at the hob? Rustle up this recipe in the speedy VonShef Soup Maker.

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