Pumpkin, Cumin and Chilli Soup

Recipe by Sackville
READY IN: 35mins




  • Slice the top off the pumpkin and set it aside.
  • Later it will be the lid for your pumpkin-pot serving bowl.
  • Use your hands to pull out all the strings and seeds in the centre of the pumpkin.
  • You can, if you like, save the seeds for roasting.
  • Now use a spoon to scoop out as much of the flesh as you can, but be careful not to break through the shell of the pumpkin.
  • Remember, you want to use it as a bowl afterwards.
  • Roughly chop the pumpkin flesh and then heat the oil or butter in a big pot.
  • Throw in the cumin seeds and onion, frying and stirring occasionally until the onion becomes translucent.
  • Add the chilli and sugar and stir well, then throw in the hot stock and pumpkin flesh.
  • Simmer until the pumpkin is soft enough to purée.
  • Add salt to taste and then blitz until smooth.
  • Add the cream, if desired, and pour into the pumpkin shell.
  • Make patterns on the surface by drizzling over the oil.
  • Serve immediately.