Spicy Pumpkin Soup – Recipe

Spicy Pumpkin Soup - Recipe

My good friend Verena came to visit me to help do some of the last jobs around the house before Roy returned. The bathroom was to be competed for Roy as a surprise, running water and showers. Though the middle of winter is not ideal to have cold showers, I think we both braved it only once, and waited for the hot water to be connected on the monday (only a three day wait).

Verena and I stopped at my favourite fruit and vegetable shop on the way home, to pick up a few bits and pieces for dinner, breakfast and snacks. There was a huge crate full of pumpkins out side the stall all looking very luscious, with different varieties, shapes and sizes. Since we are both always right, deciding on which pumpkin to use for soup was a long process.  Discussing what we knew of each pumpkin and the pros and cons . Which pumpkin was what? We chose a pumpkin, the store woman come and corrected us on which pumpkin we chose. Both agreeing that she was wrong, what we brought home to our knowledge was a Queensland Blue.

The cooking part of the night was easier than choosing a pumpkin. Have a glass of wine, cut an onion and the pumpkin. Top up the glass of wine, continue to get the saucepan ready armed with a wooden spoon. Check that we have more wine for when dinner, throw all the ingredients in the pot and take another swig of wine. Check it started to boil. Taste second bottle of wine and dinner is ready.

Spicy Pumpkin Soup - Recipe
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 8 - 10
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 gloves garlic, crushed
  • 4 slices of ginger
  • 1 red chilli – seeds removed
  • ½ of a large pumpkin, cut to 2 cm pieces, skin removed (I used Queensland Blue)
  • 1 bay leaf
  • 1 peel of orange rind
  • 2 litres of chicken stock
  • ½ tin of coconut cream
  1. In a large saucepan, heat oil over medium heat and cook onions until transparent. Add the garlic, ginger and chilli and stir for another minute.
  2. Add the pumpkin, bay leaf, orange rind, chicken stock and bring to the boil. Allow to simmer for 20-25minutes or until the pumpkin is tender. Add the coconut cream, and remove the saucepan from the heat.
  3. Blend with a stick blender till smooth, season with salt and pepper and stir to combine.
  4. Serve with freshly toasted bread.
Water can substitute the chicken stock.

Spicy Pumpkin Soup - Recipe

 What is your favourite pumpkin and what do you make with it?

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  1. Growing up, Blue Hubbard was my favourite pumpkin, although it’s called a winter squash in the states. I was thrilled to see a Queensland Blue one day because it looks (and tastes) almost the same. I’ve never put coconut milk in my soup but I’m going to try it today. It looks great.

    I like the assistance that wine makes when preparing soup. (or anything else)

  2. I adore coconut milk in pumpkin soup-I think it adds so much flavour and creaminess to it! 🙂

  3. I love the look of your soup. I’ve never made it with coconut milk or chilli but the milk does seem to give it a lovely velvety smooth look. And I’m so sorry to hear you’ve had to have a cold shower! With the water temperature being so cold you wouldn’t want to be having too many of those! xx

  4. Every year when Fall hits, I say I need to make a pumpkin soup….BUT still have not do it. This recipe has me interested for sure, I love your addition of the orange rind. Looks fantastic! Take care, Terra