Pumpkin Soup

Loving all the Winter recipes at the moment!

Our pumpkin soup recipe is full of antioxidants, minerals, vitamins and is rich in dietary fibre. Pumpkin is so versatile and can be served as side dish with a roast, mashed, between lasagne sheets or even chopped in salads. Some of the benefits of pumpkin include:

  • That rich orange colour is a giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoid which converts to Vitamin A.
  • Vitamin A is an antioxidant which promotes good eye health, maintains the integrity of your skin, may reduce the risk of developing some cancers and can protect against heart disease.
  • The flesh of pumpkin is high in dietary fibre. Try baking pumpkin with a dash of olive oil and cracked salt, the skin become deliciously juicy!
  • Rich source of minerals including copper, calcium, potassium and phosphorous

This recipe could not be any simpler, give it a go and nourish your body with all the antioxidants!


  • 1 kg of butternut pumpkin
  • 50 g ginger
  • 1 L of vegetable stock
  • 1 onion
  • 1 carrot
  • Salt and pepper to season
  • Greek yoghurt
  • Pumpkin kernels to serve


  1. Remove seeds and roughly chop the pumpkin, then peel and chop the carrot and ginger.
  2. Add the vegetable stock, pumpkin, carrot, ginger and onion to a large saucepan. Season, then bring to boil and simmer for 40 minutes.
  3. Blitz in a food processor then serve with a swirl of Greek yoghurt, pumpkin kernels and extra cracked pepper.

Enjoy 🙂


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