Pumpkin Soup


Serves: 4
  • Prep
  • Cook
  • Total
  • 1 medium sized pumpkin
  • olive oil
  • 1 teaspoon dried chilli
  • 1 teaspoon ground coriander
  • 1 litre chicken stock
  • 1 onion
  • 2 carrots
  • 1 celery
  • 3 garlic cloves
  • 1 teaspoon ground nutmeg
  1. Preheat the oven to 190°C (375°F) Gas 5.
  2. Cut the pumpkin in wedges and remove the seeds. Place on a baking tray and toss with 2 tablespoons of olive oil and the ground chilli and coriander.
  3. Roast the pumpkin for about 30-40 minutes. When it is slightly caramelised check with a skewer that it is soft.
  4. Cook the other roughly cut vegetables in a saucepan over medium heat with olive oil until tender which will take about 15 minutes.
  5. Scoop out the flesh of the roasted pumpkin and add to the saucepan with the stock and nutmeg.
  6. Bring to the boil then simmer gently for 10 minutes and then blend. You might need to work in batches in a liquidiser.
  7. Reheat in a saucepan and season with salt & pepper.


The soup can be frozen for up to 2 months.