Pumpkin soup

Pumpkin soup

As featured in my Soup blog


  • 1.5kg of pumpkins flesh ( about 1 medium to large ish pumpkin)
  • Olive oil – a tablespoon, a teaspoon and a drizzle!
  • 1 teaspoon of dried chilli flakes
  • 1 tablespoon of coriander seeds
  • 1 large onion
  • 1 carrot
  • 1 stick of celery
  • 1 litre of hot vegetable stock
  • Creme fraiche to serve (optional)


  1. Preheat the oven to 170°c.
  2. Chop the pumpkin up into rough quarters, keeping the seeds to one side.
  3. Lay the quarters onto baking trays and drizzle with olive oil.
  4. Grind up the chilli flakes and coriander seeds with a little salt in a pestle and mortar, then sprinkle over the pumpkin.
  5. Into the oven to roast for about an hour, or until the pumpkin is soft and starting to caramelise around the edges.
  6. Whilst the pumpkin is roasting, chop the onion, garlic, carrot and celery and cook in a tablespoon of oil for about 15 minutes, until soft.
  7. Clean the seeds in water and pat dry before frying in a teaspoon of oil until they start to pop.
  8. Once the pumpkin is ready, add to the vegetables, with the hot stock and blend to a smooth consistency.
  9. Ladle the soup into bowls and top with the crunch seeds before diving straight in.




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