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Pumpkin Soup

with Twist

Pumpkins deserve more than to just be carved and discarded.  Sure they are great jack o lanterns at Halloween, but they can be so much more.  Their lovely inner flesh is both tasty and nutritious - full of betacarotene that serves as an anti-oxidant.  What's more, if you take the extra bit of time to make a soup and roast the seeds, you will feel better for being a friend of the environment and preventing food waste.  Here is a delicious recipe that adds some zing to the pumpkin and is a great healthy alternative to the usual cream based soups.  



  • 1kg of carved pumpkin flesh cut in chunks

  • 1 400g can coconut milk

  • 500 ml vegetable stock

  • 1 tbsp melted butter

  • 2 tbsp rapeseed oil

  • 2 red onions, roughly chopped

  • 2 tsps red chilli flakes

  • 3 sprigs of thyme

  • Sea salt and ground black pepper


  • Preheat the oven to 220°C/450°F/Gas Mark 8.

  • Take the inner flesh out of the pumpkin along with the seeds.

  • In a colander, wash them off, seperate the seeds and dry them.  Cut the flesh into big chunks.

  • Toss the seeds in butter with some salt and pepper and roast them until browned in the oven.  Put the remaining pumpkin into a roasting tin with the thyme and toss in oil.

  • Season with sea salt and ground black pepper and roast for 45 minutes or until tender when pierced with a fork.

  • In a large pot, heat a drop of oil and fry the onions until they are soft.

  • Stir in chilli flakes and fry for a further minute. Remove the thyme and add the roast pumpkin to the pot, with the coconut milk and vegetable stock.

  • Bring to the boil and simmer for 5 minutes, then puree.  

  • If necessary, add stock or boiling water until the desired consistency is reached.

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