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5 from 1 vote

Cinnamon Pumpkin Soup

This cinnamon pumpkin soup is the perfect way to cozy up this Autumn. It's sweet and comforting topped with crunchy spicy pumpkin seeds and a dollop of Greek yogurt
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American, British
Servings: 4 people
Calories: 360kcal
Author: Emily Kemp


  • ~3 lb (1.5kg) Pumpkin
  • ~14.8 oz (420g) Carrots peeled
  • 1/2 1 large red onion
  • 1 tbsp fennel seeds
  • 1 tsp paprika piccante plus one extra pinch
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 litre chicken stock good quality
  • 2 tbsp olive oil
  • Salt & pepper to season
  • ~1 3/4 cups (13.5 fl oz/400ml) water
  • 2 tsp salt


  • Preheat the oven to 180°C/350F/Gas Mark 4. Cut the pumpkin into rough medium sized chunks, removing the white flesh and seeds. Save the seeds in a bowl and set aside. Place the pumpkin in a baking tray skin side down. Cut the carrots into rough chunks and add that to the baking tray.
  • Sprinkle all the spices over the pumpkin and carrots with a pinch of salt and pepper. Sprinkle over 1 tbsp of olive oil and rub everything together so everything is evenly coated with spices. Make sure the pumpkin is skin side down and place in the oven for 25 minutes or until soft.
  • Remove the veg from the oven and allow to cool slightly. Put a large pot on a medium/low heat with 1 tbsp of olive oil. Dice the red onion and add to the pot, stirring occasionally until softened. Meanwhile remove the pumpkin from it's skin using a spoon, it should be very easy to scoop out. Add the carrot and pumpkin to the pot.
  • Add one litre of chicken stock, cover bring to a boil then let it simmer for 10 minutes. Meanwhile add 400ml of water and salt to a small saucepan. Wash the pumpkin seeds and add them to the water. Bring the pot to the boil then let it simmer for 10 minutes. Pat them dry then scatter them over a parchment lined baking tray. Sprinkle with a little olive oil and a pinch of paprika then bake in the oven until starting to brown. Set aside.
  • Blitz the soup until completely smooth. Serve with some crunchy pumpkin seeds on top and a dollop of Greek yogurt if desired.


Please note this recipe was tested and developed in metric measurements all imperial measurements are shown as an approximate.


Calories: 360kcal