Recipe: Pumpkin Soup

Image credit: Danielle Scott

It’s that time of year again; leaves are falling from trees, the nights are drawing in, and references to how ‘Winter is Coming’ have arrived. This can only mean one thing – Halloween! Pumpkins are great for cooking – they are so big, cheap, and tasty that it’s almost rude not to buy one. I chose to use mine to make pumpkin soup.

Pumpkin Soup (serves 3-4)


  • 150ml milk (alternatively, you can use coconut milk or soya milk)
  • ½ a medium sized pumpkin
  • 1-2tsp ground cinnamon
  • 1 large onion
  • 1 garlic clove
  • 150ml vegetable stock


  1. To prepare the pumpkin, firstly chop it in half. Once this is done, remove the top half (or bottom half, I won’t judge) and using either your hands or a spoon scrape out the stringy bits and the seeds. These seeds can be roasted and used for other things.
  2. Take the now hollowed out pumpkin, and using a knife peel away the skin. I found it helped to put the pumpkin into the microwave on a plate for about 6-7 minutes, as this softened the skin and helped it come away more easily.
  3. Once the pumpkin has cooled, chop it up into pieces roughly 3cm cubed.
  4. Chop up the onion and garlic. Place these in a pan, and add the milk, stock, and cinnamon. Turn the heat on.
  5. Once it is hot, add the pumpkin, then when it is boiling turn the heat down and leave it to simmer for about 15-20 minutes. When the soup is finished the pumpkin will be tender, and you will easily be able to stick a fork into a piece.
  6. Leave the pan to cool down for a minute or two, before adding to a blender and blending to preference.
  7. Serve with crusty bread and a swirl of cream, if you’re that way inclined. 
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