This Peri Peri Pumpkin Soup is the perfect balance of creamy comfort and spicy warmth — ideal for when you want something nourishing, flavourful, and easy to make. The slow cooker does most of the work, allowing the pumpkin to gently soften and soak up all those bold peri peri flavours. The perfect way to use up your leftover pumpkins from halloween – or alterantively use squash instead!

A swirl of coconut milk brings everything together, giving the soup a rich, velvety texture without the need for cream. Once blended, it becomes wonderfully smooth and satisfying — a wholesome bowl of comfort with a gentle kick of spice.

While I love making this in the slow cooker for ease, you can just as easily prepare it on the hob if you’re short on time. It’s high in fibre, naturally plant-based, and packed with nutrients — perfect for a cosy lunch or light dinner.

Serve it with a sprinkle of fresh herbs, a squeeze of lime, or a slice of crusty bread for dipping. Scroll down for the full recipe and enjoy a bowl of creamy, spicy goodness that’s as nourishing as it is delicious!

Makes 6 portions

Ingredients:

Method:

1. Peel, remove the seeds, and chop your pumpkin/squash
2. Roughly chop your onion and peel your garlic cloves
3. In a large jug, prepare your stock. Add the tinned coconut milk and peri peri sauce and mix everything together
4. Add everything into your slow cooker, including the red lentils!
5. Cook on low for 6 hours or high for 4 hours. If your using a pan, add everything to a pan and cook on a low heat until everything is nice and soft – likely around an hour
6. Once cooked, blend the soup using a hand blender to give a nice creamy consistency
7. Serve in a bowl with a squeeze of lime and some cooked chicken if preferred

This dish can also be frozen in portions and enjoyed at a later date!

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