William Powell Country

Spicy Roasted Pumpkin Soup – Perfect for Halloween this Autumn!

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Article written by 29 October 2014

Spicy Roasted Pumpkin Soup

Perfect for Autumn!

Serves: 4


  • 1 pumpkin
  • Butter
  • Olive oil
  • 1 tsp ground cumin
  • 1 Tbsp crushed coriander seeds
  • 1 onion
  • 1 x 400g can of coconut milk
  • 3 Tbsp Thai green curry paste
  • 500ml vegetable stock
  • Chilli flakes to garnish


  1. Pre-heat the oven to 180C.
  2. Chop the pumpkin into 8 pieces
  3. Remove the seeds and put the pumpkin skin side down on a baking tray
  4. Coat the pumpkin pieces with a little olive oil
  5. Put a small knob of butter on each pumpkin piece and shake over the cumin and the coriander generously.
  6. Oven roast until soft, usually about one hour
  7. Gently fry the onions in a little olive oil until lucent
  8. Hollow out the flesh out of the pumpkin pieces and add to the onions
  9. Puree the mixture with a potato masher or fork
  10. Add the coconut milk and Thai curry paste, stir continuously and bring the mixture to the boil
  11. Using a hand blender or potato masher process the pumpkin mixture into a puree
  12. Slowly add the stock, stirring well until you reach the thickness you desire
  13. Serve hot and garnish with chilli flakes


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