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Pumpkin Soup

With the abundance of pumpkins in every farmers market and supermarket at the moment, it seemed rude not to create a recipe using one! I picked up a little culinary pumpkin from Sainsburys and decided to rustle up something quick, easy and satisfying. Just what the Autumnal months call for! Pumpkin soup was an obvious choice, and this one is surprisingly filling and has just the right combination of sweet and spice flavours.

My pumpkin had disappointingly yellow flesh, rather than the vibrant orange I had hoped for, so my soup resulted in a somewhat golden finish. But depending on what hue your pumpkin turns out to be inside, you will get a soup which is anything from golden yellow to punchy orange! Needless to say, either way it will taste divine!

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Pumpkin Soup

Serving Size: Serves 2-4 (snack or main)


  • 1 Small Pumpkin
  • 1 tsp Salt
  • 1 tsp Mixed Spice
  • 1 1/2 tbsp Olive Oil
  • 1 Large Onion
  • 2 Cloves Garlic
  • 250ml Vegetable Stock
  • 400ml Coconut Milk
  • 1/2 tsp Cayenne Pepper


  1. Cut the pumpkin in half and remove the stringy bits and the seeds
  2. Cut the skin off and chop the pumpkin into cubes
  3. Lay the pumpkin out onto a baking sheet covered with foil
  4. Coat the pumpkin in the oil and sprinkle over the salt and the mixed spice
  5. Place in a preheated oven on 200c for 35mins
  6. Meanwhile, put the onion, garlic and vegetable stock into a large saucepan and cook for 5mins
  7. Add the coconut milk and the cayenne pepper and cook for a further 10mins
  8. Once the pumpkin is cooked, put the chunks of pumpkin into the saucepan and blend the mixture into a smooth soup using a handheld blender.
  9. Heat the blended mixture through and serve piping hot

If you want to use a countertop blender rather than a handheld, wait for the mixture to cool down and then blend in your blender. Then heat up in a pan when ready to serve.

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