Recipes

Roasted Pumpkin Soup

Pumpkins aren’t just to scare your neighbours at Halloween – they’re super delicious and packed full of nutritional goodness. Try our homemade pumpkin soup recipe for a warming, seasonal dish.

2 minute read

To serve 6, you will need:

• 2 tbsp olive oil
• 750g pumpkin, peeled, deseeded and chopped into chunks (keep the seeds)
• 2 onions, quartered
• 1 large potato, peeled and chopped into chunks
• 700ml vegetable stock
• 150ml double cream
• 1 tbsp nutmeg
• Ground black pepper
• Salt to taste
• Roasted pumpkin seeds (see how to roast your own)

1. Preheat the oven to 220 C/ Gas 7.
    
2. Place pumpkin and onion into a roasting tin and drizzle with olive oil.
    
3. Roast in the oven for 40 minutes.
    
4. Bring the stock to a boil over a medium heat in a large saucepan. Cook potato for 15 minutes until soft.
    
5. Add the vegetables, potatoes and stock to a food processor or blender and puree until smooth.
    
6. Return soup to pan and heat gently over a low heat, adding the cream, nutmeg, and salt and pepper to taste.
    
7. Pour into bowls and serve scattered with roasted pumpkin seeds.