Autumn Recipe: Pumpkin Soup


There's always a glut of pumpkins to use up this time of year. We love to make a big batch of soup which sees us through our weekday lunches.

When you're scooping out the lovely pumpkin flesh for this recipe, don't get rid of the pumpkin seeds; they make a delicious snack when toasted with spices. Use whatever combination you like. We love this recipe:


  • 1.5kg edible pumpkin
  • 1 large white onion cut into wedges
  • Vegetable oil (or preferred oil)
  • Salt
  • Pepper
  • 2 tsp turmeric
  • 1/2 tsp chilli flakes
  • 1/2 tsp freshly grated nutmeg
  • 1 litre hot stock (vegetable or chicken)


  • Preheat the oven to 180c.
  • De-seed and roughly chop the pumpkin into chunks; it's fine to leave the skin on.
  • Place onto a baking tray with the onion wedges and drizzle with a little oil.
  • Season well and sprinkle the spices onto the veg.
  • Roast for 1 hour or until the pumpkin is tender, gently tossing the pieces halfway through.
  • Pour your hot stock into a pan on a low heat and add the roasted veg.
  • Roasted pumpkin soup
    Stir together for a minute then take off the heat.
  • Using a hand blender, blend the mixture. Add a little water if the mixture is too thick.
  • Season to taste
  • Serve immediately or allow to cool and store in the fridge in airtight containers. The soup will last up to 7 days
  • Try serving with a drizzle of extra virgin olive oil, a retro swirl of cream or pesto or even with your toasted pumpkin seeds scatted on top.
Tags: pumpkin soup, autumn, Recipe, alitex