Roasted Pumpkin and Chilli Soup

This soup is easy to make and is good for cold winter evenings. Serve with a chunk of crusty bread or a savoury scone. If preferred you could use butternut squash instead of a pumpkin.


1 small pumpkin
2 tablespoons of extra virgin olive oil or cold pressed rapeseed oil
1 large Spanish onion, chopped
2 cloves garlic, chopped or crushed
1 red chilli, seeded and chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
600 mls chicken or vegetable stock
1/2 tablespoon chopped fresh sage
To garnish
sliced red chilli rings
natural yogurt (optional)
roughly chopped fresh sage

Yield – 4 servings


  1. Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put the pumpkin in a large roasting tin and coat the pieces with a tablespoon of oil. Put in the oven and roast for approximately 30 minutes until the pumpkin is soft and golden.
  2. Meanwhile sweat the onion with the remaining oil until soft. Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.
  3. Add the roast pumpkin to the pan with the stock. Bring to the boil and simmer for 10 minutes.
  4. Liquidise the soup. Taste and add a pinch of salt if necessary. Pour into bowls and garnish with natural yogurt (if using) and red chilli rings.

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