Sweet ‘n Spicy Pumpkin Soup

pumpkin soup 355x355 LO


  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, finely chopped or crushed
  • 4 pieces of streaky bacon, chopped (optional)
  • ½ tsp. ground ginger
  • ½ tsp. ground cinnamon
  • ½ tsp. mixed spice
  • ¼ tsp. ground chilli
  • 1 tsp. brown sugar
  • ½ crown pumpkin, scooped and peeled and roughly chopped  (Option to use a whole butternut, peeled, scooped and roughly chopped)
  • 1L vegetable stock
  • ½ cup EasiYo Natural yogurt
  • Handful chopped parsley (optional)

You can up the ground chilli to 1/2 tsp if you want more of a kick.



  • Heat the olive oil in a large, heavy bottom saucepan on a low heat.  Add onion, garlic and bacon.  Sauté until onion is translucent and bacon is browned.
  • Add dry spices and sugar.  Stirring continuously, cook for about 4-5 minutes, coating the onion and garlic well.
  • Add chopped pumpkin (butternut).  Stir in and coat in the spices.
  • Add stock and bring to a boil.
  • Reduce heat and simmer for about 30 minutes or until pumpkin (butternut) is tender
  • Remove from the heat and blend either in a food processor or with a stick mixer
  • Add yogurt and chopped parsley (if desired).  Season to your liking.


Serve hot with some crusty bread or croutons.  This recipe produces quite a large amount of soup which can be frozen and reheated.

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