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Pumpkin and Coriander Soup With a Poached Egg

Gabriel loves to cook all kinds of foods, from baking to a full roast dinner and of course burgers.

Pumpkin and Coriander Soup With a Poached Egg

Pumpkin and Coriander Soup With a Poached Egg

Pumpkin soup is one of my favourite soups and is a regular lunch, served with bread and butter. This recipe is slightly different than my usual pumpkin soup as I have added fresh coriander and a poached egg to add extra flavour, texture and bulk. The pumpkin is still the main ingredient and shines through. The result is a very satisfying and filling soup ideal for lunch or a late supper.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

4 servings


  • 3 cups pumpkin, chopped
  • 1 potato, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 onion, peeled and sliced
  • 1 garlic clove, peeled
  • 1 slice of fresh orange
  • 1 vegetable stock cube
  • 1 bunch fresh coriander, washed
  • 1 teaspoon white wine or cider vinegar
  • 4 fresh eggs
  • 1 tablespoon olive oil
  • Twist of cracked black pepper, to serve
Making Pumpkin Soup

Making Pumpkin Soup


  1. Boil the kettle. In a deep-bottomed pan, add all your ingredients excluding the coriander, eggs, olive oil and cracked black pepper. Pour over the boiling water.
  2. Over a medium heat maintain a continuous simmer for 20 to 25 minutes until the vegetables are cooked through. Remove the orange slice and blitz the contents till smooth.
  3. Add in the fresh coriander (leaves and stalks) and blitz well. Return to a low heat, maintaining the temperature.
  4. Boil the kettle again and fill a deep-bottomed pot with the water adding in your white wine vinegar. Crack your eggs into small cups and lower carefully into the water allowing the eggs to meet the water before releasing them from the cup. Poach for 1 minute.
  5. Pour the soup into four serving bowls. Using a slotted spoon, remove the poached eggs from the pot and gently place into the soup.
  6. Drizzle over a little olive oil and a crack of black pepper to serve.


  • I love a poached egg in this soup it adds volume and richness. The soft egg yolk is sweet and luxurious complimenting the subtle earthiness of the pumpkin and the distinct aroma of fresh coriander. The white adds texture. If poached eggs aren't your thing or your eggs are a bit old to poach don't stress over it; boil the eggs instead, shell and grate into the soup.
  • If you're not sure how fresh your eggs are, fill a deep-bottomed bowl with cold water and pop your whole eggs in. If the eggs sit firmly on the bottom of the pot, they are very fresh. If the egg rises a little at an angle it is less fresh. The more it floats the less fresh the egg is. If it's almost floating throw it away.
  • If you don't have any eggs or don't want to use eggs add some toasted nuts like pine nuts, walnuts even cashew nuts to give extra texture. You can ground the nuts in a pestle and mortar or lightly chop and sprinkle over the soup.
  • A dollop of natural yogurt or crème fraîche will also add bite and texture. Swirl into the soup and serve.
  • Fresh or dried green or red chillies will add heat. Use a tablespoon of curry powder or chilli powder if you don't have access to chillies. Paprika will also add heat but with less of a kick.
Blitz the soup to a smooth consistency

Blitz the soup to a smooth consistency

Perfect Bread Pairing

© 2020 Gabriel Wilson