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Pumpkin and chilli soup recipe

The ultimate Halloween warmer

4w ago
Pumpkin and chilli soup

autumnal warmer

Prep time20min
Cook time25min
Total time45min


  • 350g Pumpkin Cubed
  • 1 onion chopped
  • 2 cloves of garlic
  • 1/2 tsp paprika
  • 600mls boiling water
  • 1 vegetable stock pot
  • 1 sweet potato cubed
  • 1/2 tsp chilli
  • 1/4 tsp chilli flakes to top
  • vegan double cream for decoration



  1. Place the cubed pumpkin onto a baking tray and toss with olive oil, salt and pepper. Place into a pre heated oven at 180 gas mark 4 for 20-25 mins until starting to caramelize and soft.
  2. Boil the water and add the vegetable stock pot to dissolve it.
  3. grab a saucepan and add the onion and a little olive oil and place onto a medium heat to soften the onions. Once softened add in the sweet potato cubes and garlic cloves by using a crusher or chop small if you don't have one and add in.
  4. Add in the paprika and stir well before adding the stock into the pan. Place the lid on and let it boil until the sweet potato is cooked. 10-15 mins roughly depending on the size of your cubes.
  5. once soft, add in the pumpkin and chilli and use a hand blender to blend until smooth. Serve with the vegan cream and some extra chilli flakes.

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This is one of my favourite go to Halloween recipes I created last year, and it always goes down well. Watch out for more pumpkin recipes coming your way soon!

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