Pumpkin Soup

Pumpkin Soup

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!

Pumpkin Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Pumpkin Soup

A delicious winter warmer! Filling, nutritious and a family favourite. This soup is easy to make, fresh and inexpensive.


    Use the following organic ingredients:
  • 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


  1. 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.
  2. 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.
  3. Use a hand liquidiser to blend the soup until smooth. Spoon in the dijon mustard and mix well.
  4. Season to taste.
  5. Add the remaining cumin coated roast pumpkin to the soup.
  6. Serve with fresh, chopped coriander.

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