Pumpkin Soup

5 minutes 6


  • 750g pumpkin, peeled, seeded and cubed
  • 2 carrots, coarsely chopped
  • 2 onions, cut into wedges
  • 2 1/2 tablespoons vegetable oil
  • 1 large potato, sliced
  • 1 litre water
  • 2 or 3 cubes chicken stock, crumbled (taste as you go)
  • 250ml Co-op double cream
  • Add ground nutmeg to taste
  • 1 teaspoon ground black pepper
  • salt to taste/ if required or leave until served as each person can add their own


  • Preheat oven to 220 C / Gas 7.
  • Place pumpkin, carrots and onions in a baking dish or roasting tin. Drizzle with vegetable oil.
  • Bake in preheated oven 40 minutes, until soft but not blackened.
  • In a large saucepan over medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft, about 20 minutes.
  • Combine potato and water with roasted vegetables and puree in a liquidiser or food processor until smooth. Return to pan over low heat and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

Tips and Tweaks

  • Butternut squash can be used instead of pumpkin
  • This can be frozen into lunchtime portions
  • Coconut milk can be used instead of cream.
  • Add rosemary when baking the veg for added flavour.