Jul 14 2026
Restaurants›Seaspice Brasserie & Lounge›Pumpkin Soup Recipe

Pumpkin Soup Recipe

Inspired by Seaspice Brasserie & Lounge
Time50m
Serves4

crispy pancetta, toasted pumpkin seeds, pumpkin seed oil

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Base

Garnish

Method

Soup Preparation

  1. 1

    Sauté Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

  2. 2

    Cook Pumpkin

    Add the pumpkin cubes to the pot and stir well. Cook for about 5 minutes, allowing the pumpkin to soften slightly.

  3. 3

    Add Broth and Spices

    Pour in the vegetable broth and add salt, black pepper, nutmeg, and cinnamon. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20 minutes, or until the pumpkin is tender.

  4. 4

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, blending until creamy. Return to pot and heat through if necessary.

Garnishing

  1. 5

    Cook Pancetta

    In a skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from skillet and let drain on paper towels.

  2. 6

    Toast Pumpkin Seeds

    In the same skillet, add the pumpkin seeds and toast for about 3-5 minutes, stirring occasionally, until golden brown and fragrant.

  3. 7

    Serve

    Ladle the pumpkin soup into bowls. Drizzle with pumpkin seed oil, top with crispy pancetta, and sprinkle toasted pumpkin seeds on top. Serve warm.

More from Seaspice Brasserie & Lounge