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Kevin Dundon’s Spiced Pumpkin Soup

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From Chef Kevin Dundon, this Spiced Pumpkin Soup is the perfect fall recipe

This soup recipe is creamy, full of fall flavor, and has a surprise hint of curry flavor to it making it warm and just a little spicy.

It’s great to serve on its own, or serve as a pre-starter in an espresso cup!

Tip: To give your soup a little more of a Thai flavor, you can also add a dollop of warmed up full-fat coconut milk to the bottom of the bowl before adding in your soup and serving.

Kevin Dundon's Spiced Pumpkin Soup

Servings 4


  • 800 g pumpkin, peeled, chopped or 10oz
  • 2 tbsp sunflower oil
  • 2 onions, roughly chopped
  • 2 garlic cloves, chopped
  • 1 sprig thyme
  • 1 tsp red curry paste
  • 900 ml vegetable stock
  • 2 tbsp pumpkin seeds
  • 1 pinch chilli flakes
  • salt and pepper


  • Preheat oven to 180°C / 350°F / Gas Mark 4
  • Place the pumpkin pieces on a baking tray and drizzle with olive oil, salt and pepper.
  • Place in the oven and roast for 20-30 minutes until coloured and softened.
  • Remove from the oven and set aside.
  • In the meantime, in a large saucepan, over medium heat, drizzle some sunflower oil and add the onions and garlic, thyme. Gently cook for 3 - 4 minutes or until translucent and softened then add the roasted pumpkin chunk, spices and the stock.
  • Bring to the boil and reduce the heat to simmer for 5-8 minutes or until tender.
  • Remove from the heat and blend the soup until smooth. Season to taste. Add the cream or crème fraiche until smooth.
  • When the pumpkin soup is ready. Prepare the toasted seeds.
  • Clean the seeds and remove any flesh. Place on a clean baking tray and roast for 5-8 minutes or until toasted. Remove from the oven and sprinkle with salt and chilli.
  • Serve the soup with pumpkin seeds and serve with toast on the side.
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For more from Chef Kevin Dundon on WOT, check out his: Tomato and Gin Soup, Beef Meatballs Curry or his Knife Skills Class with Camila

Recipe by Kevin Dundon

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