Spicy Pumpkin “Boo” Soup

The nights are drawing in, the clocks have changed and it’s darned cold. I sit here shivering, wearing a big coat and rather fetching fingerless mits. I look hugely attractive, I can tell you, hunched over my liitle keyboard, gleaning heat from the whirring mechanics of my machine. No better time for a thick, seasonal, spicey soup. And it is spicey. Trick or treat?


  • 1 large onion, diced
  • 1 pumpkin (half the size of a football)
  • 4 garlic cloves
  • 2 big leeks
  • 1 green chilli
  • 1 thumb of ginger
  • A punch of curry powder (madras, or whichever you fancy)
  • A pint of chicken stock
  • 2 dollops of sour cream

    First things first – 1/4 the pumpkin and take the seeds. Then chop it into chunks, 2 to 3 inches should do it. Put it on a roasting tray and cover with olive oil. Use your hands and get familiar with the pumpkin to make sure it’s well oiled up. Then chuck it in the oven at about 180’c. I am afraid I have no idea of the gas equivalent so I would think medium. Which is probably about half way round the dial. If someone could post up what gas mark that is…. Roast the pumkin till its starts to brown, I reckon about 15 to 20 mins, but keep a close eye on it to make sure it doesn’t burn.


    Dice the onion and put in a pan with some hot oil. Turn the heat down low, put a lid on it and sweat it off. This should take about 15 minutes. While it sweats, finely chop the chilli (seeds and all), the ginger and the garlic. Add this to the sweated onions with a punch of curry powder. Sensi deemed that we would use madras, but you can use the curry of your choice. Roughly chop the leeks and chuck these in the pan when the onions have sweated off.


    Add the roasted pumpkins to the sweated onions and spice and mix in 1 pint of chicken stock. cook it all up on low heat for abot 30 minutes, by which time it will all of softened up well. Bung it all the blender and whizz till it’s smooth. Back in the pan and add two big dollops of sour cream and stir. There you go, soup.


    Madras is a hot curry and this was a very spicey soup. So if your palate is a little scared, use something milder, or just use a bit less. And you could just fry the pumpkin instead of roasting but, I think it’s a touch sweeter when roasted.


    One thought on “Spicy Pumpkin “Boo” Soup”

    1. I think carrots rather than leeks would have worked better, giving the soup a better colour, too. Still, it’s all good. I really like the sequence of photos.

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