Pumpkin Soup

[[ recipeID=recipe-8kfmmc6jh, title=Pumpkin Soup ]]

Pumpkin Soup

Servings: 4


  • Prep Time: 30 mins
  • Cook Time: 1 hours 30 mins
  • Total Time: 2 hours 0 mins


  • 1 ½ kg edible pumpkin
  • Olive oil
  • Sea salt
  • Black Pepper
  • 2 tsp dried chilli flakes
  • 1 tbsp coriander seeds
  • 1 tsp fennel seeds (crushed)
  • 1 large onion
  • 3 cloves garlic
  • 1 carrot
  • 1 stick of celery
  • 1 litre vegetable stock
  • Crusty bread
  • Instructions

    1. Preheat the oven to 170°C. 
    2. Half the pumpkin, remove the seeds and stringy inners (putting to one side) and chop the pumpkin into wedges. Spread over two large baking trays and drizzle with olive oil. 
    3. In a pestle and mortar, grind 1 teaspoon of the chilli flakes with the coriander seeds and a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, until soft and slightly caramalised at the edges.
    4. Prepare your pumpkin seeds for roasting by removing all of the stringy flesh, washing and patting dry before spreading over a baking tray. Coat with a good glug of olive oil, a sprinkle of sea salt, the fennel seeds and chilli flakes, and mix so that the seeds are well coated.
    5. Roughly chop the onion, garlic, carrot and celery. Heat a glug of olive oil over a medium heat in a large saucepan, add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.
    6. When the squash is ready, remove from the oven and turn it up to 180, put your pumpkin seeds in the oven and roast for 10 minutes until golden. 
    7. Add the roasted pumpkin to the pan with the hot stock and blend with a stick blender, you can add a bit of boiling water if you like a thinner consistency.
    8. Ladle into bowls and sprinkle over a spoonful of your roasted pumpkin seeds. Enjoy with wedges of crusty bread and butter. 
    9. Store any leftover pumpkin seeds in an airtight jar and add to salads and soups.