Pumpkin Soup

This pumpkin soup recipe is warming and nutritious. It’s also a great way to use up pumpkins you may have collected over the autumn season, ensuring that they don’t go to waste.

Roasting the pumpkin first and adding spices helps to enhance the taste of this simple soup recipe. This recipe is gluten free and vegan friendly.

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Why You’ll Love This Recipe

• Pumpkin is low in calories and high in vitamins and minerals – especially Vitamin A
• Once the pumpkin has been roasted, this soup comes together really quickly
• Great to have at lunchtime during the colder autumn and winter months

Ingredients

• 1 large pumpkin 1kg (2.2 lbs) pie pumpkin or other edible variety
• 2 tbsp olive oil (plus enough to roast pumpkin slices)
• 2 onions
• 5 garlic cloves
• 1 tsp paprika
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 2 vegetable stock cubes (bouillon cubes)
• 2 pints (32 fl oz) water
• salt and pepper to taste
• coconut milk drizzle (optional garnish)
• fresh coriander / cilantro leaves (optional garnish)

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Ingredient Notes

Some gourds that you may find at the pumpkin patch are purely decorative and shouldn’t be consumed.

For this recipe I have used a large blue pumpkin, which provided roughly 1kg (2.2 lbs) of pumpkin flesh once the skin, seeds and pulp were removed. Along with 2 pints (32 fl oz) water this made 6 generous servings.

Canned pumpkin puree can also be used instead of fresh pumpkin. If you are using pumpkin from a can then it does not need to be roasted first (as it is already soft) and can be added straight into the pan with the other ingredients.

Alternatively, you can use butternut squash or acorn squash instead of pumpkin for this recipe.

Equipment

• Cutting board
• Sharp knife
• Pyrex dish or roasting tin
• Knife and fork
• Large saucepan or Dutch oven
• Wooden spoon
• Measuring jug
• Immersion blender

How to Make Pumpkin Soup

Step 1

Cut up your pumpkin into large chunks or slices. You can compost the seeds and soft fleshy centre of the pumpkin, or save the seeds and roast them separately to have as a snack.

Place the slices of pumpkin into an oven proof dish. Add olive oil, salt and pepper to the pumpkin slices and roast them for 40 minutes at 180 °C / 350°F.

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Step 2

Remove the pumpkin slices from the oven and use a fork to check that the flesh is soft. Use a knife and fork to remove the skins from the pumpkin slices.

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Step 3

Slice the onions and garlic. Add these to a large saucepan or Dutch oven with some olive oil and cook on a medium heat for a few minutes, until they start to soften.

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Step 4

Add the paprika, cumin, cinnamon and ginger to the pan with the onions and garlic. Mix together well and cook for 1 minute.

Add the chunks of pumpkin to the pan and mix well.

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Step 5

Boil approximately 2 pints (32 fl oz) water.

Use a measuring jug to dissolve 2 vegetable stock (bouillon) cubes.

My measuring jug only holds 1 pint (16 fl oz) of water at a time, so I dissolved the stock cubes in the first pint of boiling water and then added an additional pint (16 fl oz) of water straight into the pan.

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Step 6

Bring the ingredients to a boil and then reduce to a medium heat for a few minutes, stirring regularly.

Step 7

Use a handheld immersion blender to blend the ingredients into a smooth soup. If your soup seems too thick, add some more water and continue to blend until it reaches your preferred consistency.

Add salt and pepper, according to your taste.

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Step 8

Serve in bowls and top with a drizzle of coconut milk and fresh coriander / cilantro leaves (optional garnishes).

Bread and butter dipped into this soup tastes great as well. Or you can enjoy it on its own.

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Notes

Leftovers can be stored in an air tight container in the fridge for up to 3 days.

The soup can be frozen for up to 3 months.

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