Cosy Pumpkin Soup

pumpkin soup

Remember remember the 5th November! It’s bonfire night tonight, so I thought that I would do a simple cosy pumpkin soup using my leftovers from halloween. Here’s how to make it!

Pumpkin Soup Recipe

You will need:

A Pumpkin

2 carrots

1 large onion

4 potatoes diced

1 turnip diced

Gluten Free chicken or vegetable stock

What to do:

1. Scoop out the insides of the pumpkin. Put the seeds to one side and dice up the pumpkin. If you have a large pumpkin maybe use half.

2. Dice everything and boil in a large pan with chicken or vegetable stock with a litre of water. Add more water if needed. Add a pinch of salt.

3. Keep on medium heat and cook until vegetables are soft.

4. Blitz everything in a blender and add salt and pepper.

5. Pour into a soup bowl

For the roasted pumpkin seeds:

Spread the seeds onto a tray with greaseproof paper. Drizzle some sunflower oil and add a pinch of salt and pepper. Cook in oven at 335 ° C or the highest temperature that your oven can go. Cook for around 8 mins, keep checking them and turning until golden in colour.

For the toasted bread, I used Schar white loaf.

Have a great bonfire night everyone!

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pumpkin soup




  1. 7th November 2016 / 7:22 am

    I have 2 garden grown pumpkins in my kitchen… now I know what to do with them 🙂

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