Spiced Pumpkin Soup – Darina Allen

This year I wanted to try a different pumpkin soup and since Darina Allen’s Ballymaloe Cookery Course has taken over from Delia’s Complete Cookery Course as my basic ‘how to cook’ book I thought I’d see if she had a pumpkin soup recipe.

Spiced Pumpkin Soup

Serves 6-8

  • 900g Pumpkin or winter squash, peeled, de-seeded and cut into 1cm cubes
  • 175g onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 25g butter
  • 1 sprig thyme
  • 450g very ripe tomatoes, skinned and chopped or 1 400g tin tomatoes
  • 1 tablespoon tomato puree
  • 1.2 litres home-made chicken stock
  • salt and freshly ground pepper
  • pinch nutmeg
  • 35g butter
  • 1/2 teaspoon  cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1 teaspoon white mustard seeds
  • 5cm piece of cinnamon stick
  1. Put the pumpkin into a pan with the onion, garlic, butter and thyme. Cover a sweat over a low heat for 10mins stirring once or twice.
  2. Add the chopped tomatoes and tomato puree and cook until dissolved into a thick sauce.
  3. Stir in the stock, salt, pepper and nutmeg and simmer until the pumpkin is soft. Discard the thyme stalk then blend the soup. Add extra water or stock to taste.
  4. Melt the butter and cook the spices. Remove the cinnamon stick and pour the spiced butter into a swirl in the soup as you ladle it out.

The spiced butter is very nice in the soup but a bit of a faff if you are dishing up this soup as a quick lunch. However this soup does need spice, we found adding smoked paprika to the soup worked well.

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