Simple Pumpkin Soup

Simple Pumpkin Soup to use up leftover Halloween pumpkin


With Halloween behind us and pumpkin season in full swing, there’s a good chance you’re sitting with some big guys in your kitchen, windowsills or even on your doorstep and you’d usually just throw them away.


Assuming the pumpkins haven’t been carved and left out in the open to fester, there’s plenty of ways to use them up so they become far more useful (and delicious) than just seasonal decor. The fastest and tastiest way to use them up is to simply cut a pumpkin open, scoop out the seeds and dice the flesh to prepare for a warming soup.


What you’ll need:


1 Large Pumpkin / 2 Small Pumpkins

2 White Onions

½ tsp Mixed Herbs

¼ tsp Dried Rosemary

½ tsp Cinnamon

¼ tsp Paprika

Olive Oil

500ml Vegetable Stock

Salt & Pepper


Once you’ve cut the pumpkin open and diced up the flesh, toss with a dash of olive oil and generously coat with the herbs, cinnamon, paprika and seasoning. Pop into an oven at 180 degrees for 25 minutes, making sure to toss after 20 minutes.


Add 1 tbsp olive oil to a large pot and add the onions. Stir intermittently for about 5 minutes until they become translucent and begin to cook through. 


Remove the pumpkin from the oven and tip into the pot with the onions, stirring to combine. Pour in the stock and bring to a gentle simmer. Leave over a low heat to cook for 10 minutes before removing from the heat.


Use a hand blender to blend into a smooth soup.


Check for seasoning and adjust to taste.


Spoon into a bowl, drizzle with a splash of olive oil, a decent grind of cracked black pepper and sprinkle with some fresh parsley.


Sit down, relax and enjoy this simple bowl of autumnal deliciousness!


By Lauren Loudon

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