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Pumpkin soup

Warming pumpkin soup
Cook Time 1 hr
Servings 10
Calories 50 kcal


  • 2 small pumpkins
  • 1 tbs Olive oil
  • 1 cup Parsnips chopped
  • 1 large onion chopped roughly
  • 1 tbs Garam Masala
  • 1 tsp Ginger root chopped
  • 1 clove garlic
  • 1 cup vegetable Stock
  • Salt and pepper to taste

For Garnish

  • 1 tsp olive oil
  • 1 chilli chopped
  • 1/4 cup pumpkin seeds


  • Heat you oven to 250 degrees C
  • Cut the pumpkins in half and deseed them
  • Using 1 teaspoon of the olive oil brush the exposed flesh of the pumpkins
  • Place into the oven until soft and slightly caramelised
  • In the meantime, add roughly chopped onion to a large pot with the remaining olive oil and stir until they start to get translucent
  • Add in the parsnips and cook for a minute or 2 until they just coated
  • add in the garlic and the ginger and stir gently.
  • Take the pumpkin out the oven and chop up into manageable pieces (the skin of the pumpkin I used was delicious so I kept it on but feel free to scoop the flesh out of the skin)
  • Add it to the pot and stir.
  • Add the stock
  • Add the curry powder and bring to a simmer.
  • Lower the heat and allow it to cook for about 40 minutes to make sure the other vegetables soften completely.
  • Once all the vegetables have softened, blitz the soup with a stick blender or regular blender.
  • For the topping
  • Heat up a pan and add all the ingredients.
  • Stir regularly for a few minutes until pumpkin seeds are toasted.
  • Serve the soup with the spicy topping and some fresh, crusty bread
  • nutritional breakdown is based on the soup only, not the topping or bread