Food & recipes

The best autumn lunch to try today: spiced pumpkin soup

This Spiced Pumpkin & Potato Soup is a hearty, warming bowl of goodness that takes just five minutes to prep. Ideal for a quick post–school run dinner or a no-fuss autumnal lunch, it blends the earthy sweetness of pumpkin with the creamy richness of potatoes, finished with a touch of gentle spice. Yum!

Quick & Easy Spiced Pumpkin Soup

Serves: 4

Prep Time: 5 mins

Cook Time: 25 mins

Ingredients:

400g Nanna Tate potatoes, peeled

550g pumpkin, peeled (seeds reserved for toasting)

1 onion, peeled

2 cloves garlic, peeled

900ml vegetable stock

100ml double cream

2 tsp garam masala

1 tsp ground cumin

1 tsp turmeric

½ tsp dried chilli flakes

2 tbsp oil

Salt and pepper, to taste

Prepare the vegetables: Chop the potatoes and pumpkin into small, evenly sized cubes. Thinly slice the onion and finely chop the garlic.

Sauté the aromatics: In a large pot, heat the oil over medium heat. Add the onion and garlic and sauté for 4 minutes, or until softened.

Add vegetables & spices: Stir in the chopped pumpkin, potatoes, garam masala, cumin, turmeric, and chilli flakes. Cook for 1-2 minutes, stirring to coat the vegetables in the spices.

Simmer the soup: Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer gently for 15-20 minutes, or until the potatoes are tender.

Blend: Remove from heat and blend the soup until smooth using a hand blender or in batches with a countertop blender.

Finish with cream: Return the blended soup to the pot, stir in the double cream, and gently reheat. Season with salt and pepper to taste.

Serve: Ladle into bowls and top with toasted pumpkin seeds for added texture and flavour.

This pumpkin soup recipe is from Nanna Tate –