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Roast Pumpkin Soup

Prep Time:

15 minutes

Cook Time:

1 hour 30 minutes


About the Recipe

In the UK alone it’s estimated that this year around 39.9 million pumpkins will be bought and 22.2 million will go to waste after Halloween - that’s a whopping £32.6 million worth of edible food (Hubbub)

That’s bad for our planet and a waste of perfectly good food! Make sure to try this delicious pumpkin soup once Halloween is over


  • 1 onion, diced

  • 1 carrot, diced

  • 500ml Vegetable or chicken stock

  • 1 pumpkin, roasting optional (1 hour at 180C)

  • 1 small pot double cream (optional)

  • 2 tsp allspice

  • 2 tsp cinnamon

  • 1 tsp chilli flakes

  • Salt and pepper to taste


1. Chop up your pumpkin and scoop the seeds out but don’t throw them away! Place the pumpkin on a roasting tray with some oil, salt, and spices and pop in the oven on 160-180C for around an hour or until soft.

2. While this is roasting, you can prep your onions and carrots ready to start the soup. Get them in a big soup pan on a low heat and sweat them down for 10 minutes or so until soft. Add your spices just at the end and let the flavours develop for a few minutes

3. In the meantime, turn your pumpkin into a purée by blending. Add your pumpkin and stock to the pot and simmer until a nice consistency

4. At the end I like to stir through a pot of cream to make it nice and creamy but this is optional. Leave it out and use a veg stock for a delicious vegan soup 🤠

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