Spiced Pumpkin Soup

With its gentle taste and bright orange colour, pumpkin makes a good base for a comforting autumn or early winter soup. The cumin steers it firmly away from blandness, towards the aromatics of the Orient.


  • 50 g/2 oz butter
  • 1 medium onion, chopped
  • 900 g/2 lb piece of pumpkin, skin and seeds removed, diced
  • 1 teaspoon finely ground cumin seeds
  • 1.2 litres/2 pints chicken stock
  • salt
  • freshly ground black pepper
  • soured cream, to serve


Melt the butter in a pan and sweat the onion for 10 minutes. Add the pumpkin, cumin, stock, and salt and pepper to taste. Bring to the boil, cover and simmer gently for 30 minutes. Process in a processor or blender and adjust seasonings. Return the soup to the pan, reheat to serve, and float a dessertspoonful of soured cream on the surface of each bowl.