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Spicy Pumpkin Soup

Prep Time:

10 mins

Cook Time:

20 Minutes


4 Servings



About the Recipe

This is a 'raid the fridge' soup that turned into a delicious lunch with friends. We're sure you'll love it too!


  • 500g peeled and diced pumpkin

  • 2 large potatoes peeled and diced

  • 400g tin of chickpeas

  • 2 tablespoon coconut oil

  • 200g pre-cooked quinoa

  • 1 tablespoon fresh, minced ginger

  • 1 teaspoon fresh, finely chopped


  • 1 teaspoon garam masala

  • Handful chopped fresh coriander

  • Handful toasted pumpkin seeds


Step 1

Add the coconut oil to a medium size pot and melt. Add ginger, chilli and garam masala. Cook on a low heat for two minutes.

Step 2

Add the diced pumpkin and potato to the spice mix and stir well to cover. Drain and rinse the chickpeas, and add to the pot. Top with 1,5 litre water. Give it a good stir and simmer for 20 minutes.

Step 3

Once cooked, blitz to a smooth soup. Check the flavour and add salt and pepper if needed.

Step 4

Place three tablespoons of cooked quinoa at the bottom of each soup bowl. Ladle in the creamy pumpkin soup. Top with a sprinkling of toasted seeds and fresh coriander. Yum!

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