Autumn Warmer: Pumpkin, Spinach and Cinnamon Soup


On a cloudy, grey and crisp day there is nothing better than a big bowl of soup and some nice crusty cheese on toast. So today I decided to make a fall warming lunch with lovely seasonal pumpkin, fresh spinach and a kick of cinnamon.

What you need:

1/2 a pumpkin, big bunch of spinach, 2 small/medium potatoes, 1 onion, 2 cloves of garlic, 400ml of vegetable stock, 1tsp of ground cinnamon, 1tsp of Dried Chillies, small knob of fresh ginger, 1/2 tsp of cumin, 1tsp sugar, 1 egg yolk, 1 tp of plain flour, 250ml of creme fraiche, butter.


Simple to make, chop the onion and garlic and gentle fry with a drop of butter in a large saucepan until golden brown then add all the spices (Cinnamon, Cumin, pinch of pepper and salt, dried chillies, Ginger), Gently mix and simmer on a low heat. The smell is lovely. Set aside for 60mins and let the flavours soak.

Now lets roast the pumpkin. Preheat the oven to 200C. Cut the pumpkin in half and take out the seeds, then cut into 4 slices and score crosses across the flesh, season with salt and two small knobs of butter (10g per slice) and roast in the oven for 1 hour. After an hour take out and cool, then gently with a knife slid the golden pumpkin away from the skin… yum! Take 1/4 of the pumpkin and add to your onion mixture and the set the rest aside.

Now back to the onion and pumpkin pan, add your chopped and peeled potato, roughly chopped spinach and piping hot vegetable stock into the pan. Bring to the boil and simmer for 30mins or for as long as you like to infuse the flavours.

Once the potato is cooked take the mixture to the blender, add the rest of the pumpkin and blend (maybe you should do this in parts (unless you want a new shade of green on your walls). Once blended, I like smooth, to the consistency you like, return to the pan. Now in a separate bowl hand mix together the egg yolk and plain flour to a creamy texture, and add a little water. Now put your creme fraiche into the egg mixture and whisk up until the egg is evenly mixed in. The egg mixture is to make sure the dairy product does not curdle. Now mix in to the soup and simmer on a low heat, add more seasoning to taste.

and… enjoy a nice October warmer! I garnished mine with a spinach lead, cream and pumpkin seeds.




Filed under Soups & Sauces

9 responses to “Autumn Warmer: Pumpkin, Spinach and Cinnamon Soup

  1. I’m really interested in trying the soup, in part because we just finished a carrot soup with some similar ingredients. It was scrumptious! Thanks for posting this.

  2. Great combination of flavors. I am excited to try it. Thanks for the idea!

  3. Bonnie

    Looks delicious. We love soups.

  4. brittanylee

    This looks fantastic! I am a huge fan of soup when the weather gets cold…and love anything with cinnamon thrown in!

  5. lavienouveau

    interesting combination of flavors. are these real polaroids are is it an edit?

  6. Gilmore Girl

    Hi Michael,

    Thanks for the comment on my blog! I just took a look at yours; it’s really good! I’m going to visit more often!

    Also, I’ve been on a soup kick lately and will probably try this recipe. Sounds delicious!

    -Stephani (Gilmore Girl)

  7. thesockgarden

    I adore soup – this one I have to try. I have a couple of favourites I like to make, one is roast parsnip & parmesan from the Covent Garden soup book, the other is an Indian spinach/yoghurt soup from the Australian womans weekly indian cookbook. I’ll defintely look forward to trying this – it looks gorgeous! x

  8. Pumpkin is one of my FAVORITE winter treats. My mother makes a mean pumpkin pancake,this soup looks like it would be wonderful too. Thanks for letting me know about your blog! I am looking forward to following you on your baking journey.

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