Pumpkin Soup

30 Oct 2014

With Halloween over for another year, why not make the most of your Pumpkin with my Pumpkin Soup recipe - a real autumnal dish.


serves 8 people

  • 1 x small Pumpkin
  • 1 x Onion finely chopped
  • ½ x Leek
  • 2 x Cloves of Garlic
  • Pinch of Nutmeg
  • 1 ½ x Litre of Vegetable Stock
  • 2 x Sprigs of Rosemary
  • Salt
  • Pepper
  • Olive Oil
  • 200ml x Double Cream (Optional)
  • 1 tsp Turmeric (Optional – add for a spice kick)


  1. Peel your Pumpkin, removing all the seeds and chop into small pieces.
  2. Roast in the oven with Rosemary, seasoning and a little Olive Oil until soft. Keep the seeds to one side to use for the garnish later.
  3. In a medium saucepan, sweat the Onion, Garlic and Leeks, adding the roasted Pumpkin. Carefully pour in the Vegetable Stock and add a little Turmeric if you like a kick of spice! (If using packet Vegetable Stock, add less Salt when seasoning.)
  4. Leave to cook for 15 minutes and then blend until smooth.
  5. Check the seasoning and alter if needed.
  6. If you prefer you’re soup creamier, add the Double Cream now and blend once again.
  7. Scatter the left over Pumpkin Seeds on a baking tray with a little Olive Oil and roast in the oven for 5 – 10 minutes – but keep an eye on them, you don’t want them over toasted.
  8. Once ready scatter over your soup for a little added crunch and enjoy!