Perfect Pumpkin Soup

Perfect Pumpkin Soup

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
4 hand size Pumpkin
2 white Onions
1.5 pints of Vegetable Stock
1/2 tsp Nutmeg

Nutritional information


    £0.65 per portion

    • 35 minutes
    • Serves 4
    • Easy




    Perfect Pumpkin Soup

    This velvety Pumpkin Soup recipe is great for preparing for those cold working nights where you simply want to come home and eat a healthy and delicious meal. I have so much love for this fruit (yep, it’s a fruit!).

    I would recommend making a big batch of soup so you can freeze it and consume when you like, dinner or lunch time. I also have my super easy Chipotle Soup with crispy bacon and roasted chickpeas.

    If you need a soup blender, this is the one I use and it’s super cheap!

    Top 3 Pumpkin Facts

    1. Did you know that pumpkins are part of the Cucurbitaceae family, which includes cucumbers, honeydew melons, cantaloupe, watermelons and courgettes?
    2. Pumpkins are technically a fruit! This is because they are part of the Cucurbitaceae family. We call it a vegetable because we have it with savoury recipes.
    3. Pumpkins are made from 90% water, making them a low-calorie ingredient. In comparison, they have 3 times fewer calories than a sweet potato AND more potassium than a banana!



    1. Cut the top off the pumpkin and save for later. Scoop out the seeds and fibres from the middle put in a bowl for later.

    2. Pre-heat the oven at 190c. Get a sharp knife and a spoon and delicately hollow out each pumpkin, removing the flesh and add to a chopping board, cutting it into small pieces. You want to leave around 2cm of flesh all around the inside so it acts as a suitable bowl.

    3. Roughly chop the onion and add it to a large pan with a glug of olive oil on a low heat with the lid on for 5 minutes. Add the pumpkin, nutmeg, lots of seasoning and stir for a minute.

    3. Optional - If you like pumpkin seeds, remove the seeds from the fibre and add to a try with a teaspoon of oil, ready to go in the oven while the veg is cooking, no waste here!

    4. While you stir the vegetables, add a pint of boiling water and the vegetable stock. Place the lid back on the large pan and leave on a medium heat for 25 minutes, or until the pumpkin is soft.

    3. At the same time, add the pumpkins to the top shelf of the oven with the tops on and the tray of seeds below. Both will need around 25-30 minutes. Keep an eye on it them and toss the seeds occasionally.

    5. Once the pumpkin is cooked, blitz using a food processor or handstick. Add more water to meet your desired consistency.

    6. Once you are happy with it, serve hot in the pumpkin bowls and garnish with parleys, chilli, pumpkin seeds or cream, you decide.


    Biffen's Kitchen

    Surf-Inspired Recipes from my food truck in Croyde, North Devon.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Carrot Cake Overnight Oats
    Cheeky Carrot Cake Overnight Oats
    Roasted Pumpkin and Cinnamon Apple Soup
    Roasted Pumpkin and Cinnamon Apple Soup
    Carrot Cake Overnight Oats
    Cheeky Carrot Cake Overnight Oats
    Roasted Pumpkin and Cinnamon Apple Soup
    Roasted Pumpkin and Cinnamon Apple Soup

    Add Your Comment