Indian Spiced Pumpkin Soup

Picture of a pumpkinRecipe courtesy of the Sheraton Grand Hotel Staff Restaurant, Edinburgh (Serves 4-6)


5 spring onions, chopped
700g (peeled weight) pumpkin or butternut squash, chopped
2 carrots, diced
1 tsp mustard oil or olive oil
1 fresh chilli
2 cloves garlic
1/2 tsp ground black pepper
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of nutmeg
300ml water
100ml semi-skimmed milk
2 tbsp chopped coriander


  • Roast all vegetables lightly in mustard oil/olive oil at 170oC/350oF/Gas mark 3 until soft, 20-30 minutes
  • Place vegetables and spices in a pot and add water
  • Bring to the boil until totally cooked and blend until smooth
  • Adjust to required thickness with semi-skimmed milk
  • Garnish with chopped coriander and serve

Why not serve with a chunk of crusty wholemeal bread?