Skip to content

Pumpkin Chilli Soup

Pumpkin Chilli Soup

Indulge in a delicious and healthy meal that's perfect for lunch or dinner. Whether you're a vegetarian or simply looking to add more plant-based options to your diet, this chilli pumpkin soup will leave you feeling satisfied and nourished.

At a Glance





Prep Time:

10 minutes

Cooking Time:

50 minutes

How to make Pumpkin Chilli Soup!

Try our signature Chilli Pumpkin Soup today and discover a whole new world of tasty sensations, perfect for any mealtime craving. Trust us, your taste buds will thank you!

What you'll need:

  • 1 medium-sized pumpkin
  • 2 tablespoons of SPAR extra virgin olive oil
  • 1 large onion, chopped
  • 1 red chilli from our SPAR Mixed Chillis, seeded and finely chopped
  • 2 garlic cloves, chopped or crushed
  • 600ml SPAR No1 chicken or vegetable stock
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander

To garnish:

  • 1 red chilli from our SPAR Mixed Chillis, sliced in rings
  • 4 tablespoons Ann Forshaw’s Greek Style natural yogurt


  • Preheat the oven to 200C/400F/gas mark 6.
  • Peel the pumpkin. Cut the pumpkin in half and remove the seeds with a spoon. Cut the pumpkin into chunks.
  • Put the pumpkin chunks onto a baking tray and coat the pieces with a tablespoon of oil. Roast in the oven for approximately 30 minutes or until the pumpkin is soft and golden.
  • Meanwhile, heat the remaining oil in a pan and sweat the chopped onion until soft (around 5-7 minutes).
  • Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.
  • Add the roast pumpkin into the pan with the onions and pour in the stock. Bring to the boil and simmer for 10 minutes.
  • Liquidise the soup. Taste and season to your liking. Serve and garnish with a tablespoon of Greek Yoghurt and red chilli rings. 

Similar recipes


Receive our latest deals, news and competitions straight to your inbox!