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Pumpkin soup


Warm up with a seasonal favourite!

Pumpkin soup

Pumpkin soup


  • 1 onion, finely chopped
  • 1 small pumpkin (700g) peeled and diced (You may also use Crown Prince Pumpkin)
  • 1 400g tin tomato
  • 2 cloves of garlic
  • 1 chilli, deseeded and finely chopped
  • Olive oil
  • 3cm root ginger, peeled and finely chopped
  • 1 litre of vegetable stock
  • 1 can of coconut cream
  • Salt and pepper
  • 1 tsp of curry powder



  1. Preheat oven to 220C
  2. Put the pumpkin, onion, tomato and garlic in a roasting tin, drizzle enough olive oil to coat, sprinkle curry powder. Season. Roast for 30-40 minutes, until the pumpkin is tender. Transfer to a blender.
  3. Add the chilli and ginger and blitz to a puree, adding a little stock to required consistency. Check the seasoning before serving.

To serve garnish with a swirl of coconut cream.