An autumnal classic, pumpkin soup! Pumpkin isn’t naturally heavy on flavour, so this soup needs a little helping hand with some dijon and cumin. Check it out!
A delicious winter warmer! Filling, nutritious and a family favourite. This soup is easy to make, fresh and inexpensive.
- 1kg fresh pumpkin (or squash)
- 1.5L boiled water
- 1 tbsp dijon mustard
- 2-3 tsp cumin
- olive oil
- sea salt
- cracked pepper
- fresh coriander for garnish
- Begin by roasting the pumpkin in slices with the olive oil and cumin for 40 minutes until golden brown around the edges and slightly caramelised.
- Add the majority of the pumpkin to the boiling water (or stock if preferred) in your soup pan. Allow to simmer for 15 minutes. Leave a handful of roasted pumpkin cubes back to add to the soup at the end.
- Use a hand liquidiser to blend the soup until smooth. Spoon in the dijon mustard and mix well.
- Season to taste.
- Add the remaining cumin coated roast pumpkin to the soup.
- Serve with fresh, chopped coriander.