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Spiced Pumpkin Soup - Eamon Mullins


  • 900g pumpkin, peeled de-seeded and cut into inch cubes.
  • 150g carrot diced
  • 175g onion diced
  • 2 garlic cloves
  • 25g butter
  • 1 spring thyme
  • 1x 400g tin of tomatoes de-seeded and chopped
  • 1 tablespoon of tomato puree
  • 1.2 litres chicken or vegetable stock
  • 1 teaspoon sugar
  • Salt & Pepper
  • Pinch of ground nutmeg
  • teaspoon cumin seeds
  • teaspoon coriander seeds
  • teaspoons black peppercorns
  • 1 teaspoon white mustard seeds.
  • Melt the butter in a saucepan and add the onion, garlic, carrot & thyme for 10 minutes.
  • Lightly toast the cumin seeds, coriander seeds and mustard seeds in a dry non stick saucepan.
  • Grind the seeds and black peppercorns in a mortar & pestle.
  • Add the cubed pumpkin and ground spices to the saucepan and sweat for a further 3 minutes.
  • Add the chopped tomatoes, tomato puree and sugar to the saucepan and cook for 10 minutes.
  • Stir in the stock, salt and pepper and cook until the pumpkin is very tender.
  • Discard the thyme and liquidise the soup in small batches and return to the pan.
  • Add additional stock to achieve the desired consistency and adjust the seasoning to taste.

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