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Pumpkin soup

Pumpkin soup

Total Time
10 min
5 min
5 min
Warm up this winter season with a delicious and easy pumpkin soup made with just three ingredients! By roasting the pumpkin first, you'll add a depth of flavour and a hint of sweetness to this comforting dish. Simply blend the roasted pumpkin with vegetable stock to create a smooth and creamy consistency. Heat it up in a saucepan, season with salt to taste and you're ready to serve. Top it off with a dollop of plain, unsweetened yoghurt and a sprinkle of pepper for an extra touch of creaminess and flavour. This recipe is a great way to use up leftover roasted pumpkin and is perfect for a quick and easy meal.



750 g, roasted (see tip)

Vegetable stock cube

2 individual, gluten-free variety, to make 700ml liquid stock

99% fat-free, plain or natural yoghurt, unsweetened

1 tbs


  1. Process pumpkin with stock in a food processor until smooth.
  2. Transfer to a saucepan and stir over a medium heat until hot, adding a little water if consistency is too thick. Season with salt. Divide between four bowls. Serve with a swirl of yoghurt and a sprinkle of pepper.


For 750 g roasted pumpkin, spread about 1.2 kg peeled, chopped pumpkin over a baking paper-lined baking tray or roasting tin and lightly spray with oil. Bake at 200°C for 25–30 minutes, or until tender. For extra flavour, lightly sprinkle with your favourite seasoning blend such as Moroccan, Cajun or Tuscan before baking.