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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine pumpkin, potatoes, carrot, celery, onion, garlic, and chili pepper in a large pot. Cover with water.
Add butter, chicken stock cube, salt, pepper, paprika, turmeric, cumin, nutmeg, and cinnamon.
Bring to a boil, then reduce heat and simmer for about 40 minutes until all vegetables are tender.
Blend the soup until smooth. If too runny, simmer uncovered for another 20 minutes until thickened.
Serve hot, drizzle with double cream, and garnish with pumpkin seeds.
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For a creamier texture, add a splash of double cream before serving.
Can I use vegetable stock instead of chicken stock?
Yes, you can substitute vegetable stock for chicken stock to make it vegetarian.
How can I make the soup spicier?
Add more chili pepper or a pinch of cayenne pepper for extra heat.
Can I freeze the soup?
Yes, the soup can be frozen for up to 3 months. Reheat thoroughly before serving.
What can I use instead of pumpkin?
Butternut squash is a great alternative to pumpkin in this recipe.
How do I thicken the soup if it's too runny?
Simmer the soup uncovered until it reaches your desired consistency.
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