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Photo of Whole baked pumpkin soup by WW

Whole baked pumpkin soup

Total Time
1 hr 25 min
10 min
1 hr 15 min


Oil spray

2 x 3 second spray(s)

Kent pumpkin

1750 g, (1.75kg)


2 clove(s), peeled

Vegetable stock cube

1½ individual, add 3 cups (750ml) boiling water

Fresh sage

½ tsp, finely chopped

Ground allspice

½ tsp

Ground cinnamon

¼ tsp


  1. Preheat oven to 180°C. Lightly spray a large baking tray with oil.
  2. Cut pumpkin in half through its “equator” (meaning, horizontally and not through the stem); scoop out any seeds and fibrous membranes. Set pumpkin halves cut side-down on prepared tray; place a garlic clove under each pumpkin half. Bake until pumpkin is soft and tender, about 1 hour. Cool on baking tray for 20 minutes. (At this point, the pumpkins can be put in a large, airtight container and stored in the refrigerator for up to 3 days).
  3. Scoop flesh from pumpkin shells into a food processor fitted with the chopping blade or a large blender. Add garlic cloves and 2 cups (500ml) of stock and process or blend until smooth, scraping down insides of bowl as necessary.
  4. Pour pumpkin puree into a large saucepan. Stir in remaining stock, sage, allspice and cinnamon. Bring to a simmer over medium-high heat, stirring occasionally. Reduce heat to low and simmer, uncovered, for 10 minutes. Season to taste with salt and pepper.