Autumn is here, and it’s a perfect time to warm up with a nice, spicy bowl of pumpkin soup. We love how easily this comes together with a variety of flavours and textures. 

This simple, sumptuous and hearty dish is vegan and vegetarian-friendly, low in calories and high in fibre. 


25ml olive oil

1 small Spanish onion (or shallot), minced

3 garlic cloves, minced

300g roasted piquillo peppers, chopped

460g roasted pumpkin, seeded and skin removed

1/2 tsp  spicy Spanish paprika

salt and black pepper, to taste

500ml vegetable stock

Optional: Spicy Spanish chili olive oil , 300g garbanzos (chickpeas), drained




    1. Heat the olive oil in the pot and sauté Spanish onion and garlic until soft.
    2. Cube the roasted pumpkin, reserve half.
    3. Place other half of pumpkin in blender, with paprika, salt and pepper, and Piquillo peppers.  Add a little of the vegetable stock if it seems too thick. Optional: add chickpeas at this stage.
    4. Pour pumpkin mixture and stock to pot and cook over a medium heat for about 15-20 minutes. Check the seasoning and add salt or pepper, and extra water or stock if necessary to preference.
    5.  For extra texture, add remaining cubed pumpkin. Mix thoroughly until heated through.
    6.  Serve piping hot, with a drizzle of our spicy Spanish chili olive oil! For an extra chilli kick and a professional presentation, add Caviaroli chilli olive oil pearls as a garnish.