Pumpkin soup that actually tastes good

You got the pumpkins for Halloween, you had a great time at the farm picking them, they made a lovely decoration but what now? They are too big to keep in the fridge, and not many people like eating them as a vegetable! We tried putting one out for the birds and the squirrels, but they weren’t too keen and it just went mouldy, so plan B, back to the kitchen I went.

I’ve tried making pumpkin soup before but soups are not my forte. I can’t seem to get the balance right and pumpkin soup just came out stodgy and gloopy. This year though I was determined to crack it. I saw a friend had posted online about a lovely pumpkin soup and she shared her recipe with me. In true Nourish/Kimberley fashion though I tweaked it and here it is, along with some handy tips on how to cook pumpkins easier.

They are sooooo big aren’t they, and tough to cut. Those skins are harder than a nut to get into some times. My knife end up slipping and then there is a cuts and it looks like Halloween all over again! I found a much, much easier way.

Put it in the oven whole!

Yes really! I’d suggest putting it on a baking sheet as sometimes it can split and spill a bit if the skin isn’t as hard as you thought.

No need to season, or oil, just bung it in just as it is and let the oven do it’s work.

I have a AGA so I just put it in the top oven for about 30 mins. In a fan oven it would be about 200 degrees for the same time. It depends on the weight of the pumpkin, and how tough the skin is, so just keep you eye on it.

You don’t want it to burn on the outside, but you need a knife to be able to easily go through it and it                                                                                     will look a little like this.

Whilst it is in the oven chop one onion and soften in a pan with a little oil. I used coconut which gave a nice flavour, but olive oil would work well too. Put on the kettle to make the stock at this time as well

When the pumpkin is done, try and cut down the middle as quickly as you can, maybe putting oven gloves on would help. As this will cool it down quicker and speed the whole process up.

This is what you should be able to see, it holds it shape really well.

Then, when it is cool enough, scrape out the seeds and either through them in the compost bin, or roast them to eat separately.

Then you should be able to scoop out the flesh nice and easily as it just falls away from the skin.

How easy it that!!!!

Add the flesh to the pan with the onion, and add a can of chopped tomatoes. You could use fresh, but you could have to soften them with the onions first. Then add in 1 tsp of cumin, 1tsp pf ground coriander and 1tsp of ground cinnamon. The original recipe added in 1 tbsp of brown sugar. I try to avoid adding sugar to things, but new that it would enhance the flavour, so cut it down to about 1tsp. Add in 1 pint of vegetable stock and let simmer for a few minutes to infuse all the flavours. Season to taste.




Now this is the really, really important bit. Leave it to cool before blending! It smelt soooo good and had made be so hungry that I wanted it right then. I poured it straight into my nutribullet, hoping to devour it within minutes.

Nurtribullets don’t like hot soup straight out the pan. It blew off from the blender attachment, spraying bright orange soup all over the walls, my clean laundry, my clothes and my wrist. In my haste to not lose too much of the deliciousness I faffed around trying to save the soup and didn’t notice the splash on my wrist burning me quite badly. Oops, I’m such a liability, I shouldn’t be a food blogger! So instead of tucking into my nice tasty soup, I then spent 20 mins running my wrist under cold water!

Luckily, I didn’t lose too much to the walls and I had a lovely bowl of pumpkin soup to warm me up again afterwards! The perfect consistency and oh, so very tasty!


Unofficial, not very accurate and therefore probably not very helpful ingredient list!

1 medium pumpkin

1 onion

1 can of chopped tomatoes (I use the value range)

1 tsp cumin

1 tsp ground coriander

1 tsp ground cinnamon

1 tsp brown sugar

1 pint vegetable stock


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