Warming pumpkin soup with spices

October calls for a bowl that delivers. This pumpkin soup is velvety, warmly spiced and deeply satisfying – the kind of thing you want waiting for you when the evenings start to close in. The spiced pumpkin seeds on top are the detail that makes it.

By Suzanne van der Staaij | September 14, 2026 | 2 min read

There’s something about pumpkin soup that is instantly, deeply autumnal – that rich golden-orange colour alone feels like the season in a bowl. This version earns its place as an October staple. Ginger, cumin, coriander, turmeric, smoked paprika and cinnamon build layer upon layer of warmth, creating a depth of flavour that makes the soup feel earthy, aromatic and quietly exciting rather than simply comforting. It suits a slower kind of cooking, too – the kind where you actually want to stand at the stove for a moment and let the spices bloom.

The butternut squash brings a gentle, natural sweetness that the earthy spices and chilli heat keep perfectly in check – it’s that sweet-savoury balance that makes it so easy to eat. Coconut milk adds a soft, silky richness, and together they create a bowl that feels genuinely nourishing without any complication.

Serve as a cosy lunch, a simple weeknight dinner or a starter when you have people round. Don’t skip the seeds – their crunch and spiced heat transform every spoonful and make the whole bowl feel considered. They keep well in a jar, so make a double batch and you’ll be glad you did.

Ingredients (for 4 people):

1 big butternut squash
1 yellow onion
2 cloves of garlic
3 cm piece of fresh ginger
500 ml vegetable stock
200 ml coconut milk
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp turmeric powder
1 tbsp smoked paprika powder
1 tsp chili flakes
1 cinnamon stick
4 sprigs of fresh coriander
2 tbsp olive oil
Sea salt & black pepper

For the spiced seeds:

4 tbsp pumpkin seeds
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ginger powder
1 tbsp smoked paprika powder
1 tsp red pepper flakes
1 tsp dried thyme
1 tsp honey or brown sugar
1 tsp olive oil
Sea salt & black pepper

Preparation

1.
Peel the butternut squash, remove the seeds and cut into cubes. Peel the fresh ginger, onion and garlic and finely chop.
2.
Heat the olive oil in a large pot. Sauté the onion and ginger for about 5 minutes until soft. Add the garlic and cook briefly.
3.
Stir in ground coriander, cumin, turmeric, smoked paprika and chili flakes. Cook for 1-2 minutes until fragrant.
4.
Add the pumpkin cubes and cook for 10 minutes. Stir regularly.
5.
Pour in the vegetable stock and cinnamon stick and bring to a boil. Let simmer for 20-25 minutes until the pumpkin is very soft.
6.
Stir in the coconut milk and gently heat for another 5 minutes (do not let it boil).
7.
Remove the cinnamon stick. Then use an immersion blender to puree the soup until completely smooth. Season with salt and pepper to taste.
8.
For the spiced seeds, heat a little oil in a pan. Add pumpkin seeds and toast briefly.
9.
Add all spices and the sugar or honey. Cook for 2-3 minutes until fragrant and crispy.
10.
Ladle the soup into bowls. Sprinkle over the spiced pumpkin seeds. Finish with fresh coriander leaves.