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Spicy pumpkin soup

Author: Alison


  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp tumeric
  • 1 onion
  • 2 cloves garlic
  • flesh from one pumpkin
  • 800 ml vegetable stock


  • Heat some oil in a pan and gently fry the caraway seeds and fennel seeds for a minute.
  • Peel and chop the onion and garlic
  • Add to the pan and cook until soft
  • Add the stock and the pumpkin flesh
  • Simmer until the pumpkin is soft
  • Blend until smooth