October’s Warm Embrace: Spiced Pumpkin & Root Vegetable Soup

October is the month when the garden pulls its quilt up tight—misty mornings settle over the allotment, leaves crunch underfoot, and the air smells faintly of woodsmoke. It’s a season of baskets filled with glowing pumpkins, earthy roots pulled fresh from the soil, and greens that bravely hold their own against the chill.

In the Fleur Kitchen, this is the time for soup: a steaming bowl that gathers the very heart of autumn into a spoonful. Today, we turn to a recipe that celebrates October’s abundance—Spiced Pumpkin & Root Vegetable Soup, fragrant with warming spices and finished with a swirl of cream.

Gather Your Ingredients

• 1 small pumpkin or squash (peeled, deseeded, and cubed)

• 2 carrots, peeled and chopped

• 1 parsnip, peeled and chopped

• 1 onion, diced

• 2 cloves garlic, minced

• A thumb of fresh ginger, grated

• 1 tsp ground cumin

• ½ tsp ground cinnamon

• 1 tsp smoked paprika

• 1 litre vegetable stock

• Olive oil or butter for cooking

• Salt & pepper, to taste

• A swirl of cream or yogurt (to serve)

• Toasted pumpkin seeds or croutons (for crunch)

The Fleur Kitchen Way

1. Prepare your base. In a heavy pot, warm a splash of olive oil or butter. Add onion, garlic, and ginger, letting them soften until fragrant.

2. Spice it up. Sprinkle in the cumin, cinnamon, and smoked paprika. Stir until the kitchen smells of faraway markets and golden autumn afternoons.

3. Add the harvest. Tumble in the pumpkin, carrots, and parsnip. Stir so the spices coat every piece.

4. Simmer gently. Pour in the vegetable stock, season, and let it all bubble softly until the roots are tender.

5. Blend into silk. Use a blender to whirl everything into a smooth, velvety soup. Adjust seasoning to taste.

6. Serve with flourish. Ladle into bowls, swirl with cream or yogurt, and scatter pumpkin seeds or golden croutons on top.

   

   
   

Serving Suggestions

• Enjoy with hunks of warm sourdough bread, fresh from the oven.

• Pair with a sharp apple and cheddar salad for a rustic October feast.

• Sip slowly by the window as the leaves fall and the log burner crackles.

A Seasonal Whisper

“October teaches us to let go with grace, knowing beauty will return.”

In this bowl lies everything October gives us—warmth, nourishment, and the reminder that even as the days grow shorter, the kitchen glows brighter.

So pull on your boots, fetch the last pumpkin from the patch, and let this soup carry the taste of the season straight to your table.

Love The Fleur Kitchen