Pumpkin is an underrated vegetable when it comes to making deliciously thick and warming soups. Butternut squash has come into fashion and pumpkin is just as yummy!

So don’t throw the flesh away when you’re carving your pumpkin this year – create something healthy and delicious!

This soup recipe can be adapted during cooking or on reheating to create one of the five flavour variations listed below – or get creative and make your own version.

OR – you can use this mixture as a deliciously thick base for a curry by adding meat, vegetables and additional spices. 

Serve straight away, reheat later that day, or keep in the freezer for up to 2 months. 

Pumpkin carving tips and templates

Have you downloaded your pumpkin carving template and read our tips?

Including to keep your pumpkin away from wildlife – pumpkins can cause extreme tummy issues for some wildlife – especially hedgehogs (in some cases being fatal) so be sure to raise your pumpkin off the ground away from any curious wildlife! Download your template and read our tips

Creating your soup – reducing food waste

Herb, spice and serving suggestion combinations or your pumpkin soup

Cheese and chilli – or cheesy croutons

Use goats cheese, parmesan or even just some mature cheddar with chilli flakes, chilli oil or finely chopped chillis to add flavour during heating or create yourself a topping using these extra ingredients. You could even create some cheesy croutons by baking or grilling some bread tossed in oil, cheese and seasoning.

Oregano, rosemary and garlic

The garlic will add a different intensity of flavour depending on when you add it. If you add your garlic at the end then you can take away that raw garlic intensity by roasting or frying it first. Or if you want to create a large batch of this then add all of the flavourings where indicated in the core recipe. 

Smoked paprika and chorizo

Fry some chorizo to sprinkle on top of your soup and stir in the oil left in your pan to add that extra smoked paprika flavour to the body of your soup.

Thai green or red curry paste

No-fuss and super-simple. Add a few teaspoons of green or red curry paste along with some coconut milk to create that yummy thai flavour to your soup.

Ground coriander, mixed spice and cumin 

For a Middle-Eastern flavour, mix these ground herbs and spices together and add to the body or your soup during cooking or when reheating and serve with a flatbread and yoghurt.

Core/base pumpkin soup recipe ingredients 

• 2 tbsp of your choice of oil
• 2 white onions
• 1 carrot
• 1kg pumpkin, peeled, deseeded and chopped into chunks
• 700ml vegetable stock or chicken stock

Optional

• Optional – double cream or coconut milk – to stir through at the end or on reheating
• Garlic (amount depending on taste)
• 1 stick of celery 

Method

1. Prepare your ingredients that need to be chopped so everything is ready to go
2. Heat your choice of frying oil in a large saucepan and add finely chopped onions, carrot and celery with a pinch of salt on low-medium heat for 3-5 minutes
3. Add your pumpkin flesh and carry on cooking for 10 minutes – stirring as you go so things cook evenly
4. Pour your stock into the pan and add your herbs/spices and seasoning if this is when you want to add your flavour
5. Simmer for 10-15 minutes until the squash is cooked through and soft
6. OPTIONAL – pour your cream or milk into the pan
7. Blend your soup with a hand blender or transfer into a larger blender
8. Reheat to eat

Serve and enjoy