Simple Bone Warmin’ Pumpkin Soup

There’s nothing better for warming the bones as winter takes hold than nourishing pumpkin soup. Pumpkins and squashes are a rich source of beta-carotene. Pumpkins are also a good source of fibre, potassium (thus great for post work-out or after a hard day’s work in the office), and vitamin C. There are many different varieties of pumpkins and squash, a butternut squash works really well with this recipe.

You can use the sweeter roasted vegetables like parsnip and carrot to add flavour and nutrition.

  1. Roast a medium pumpkin at gas mark 5/190˚C for about 50 minutes, turning the pumpkin halfway through if it’s not cooked on fan assist. Smaller pumpkins take about 10 minutes less time to cook. The skin can burn. This is okay. If the pumpkin skin hasn’t turned brown, the flesh might not be cooked; Insert a knife and if it’s easily done, the pumpkin is ready.
  2. Allow the pumpkin to cool and then peel the skin off.
  3. Slice in two and scoop out the pumpkin seeds (which are edible out of their husks)
    (See below for pumpkin seed preparation – from (
  4. Into a large, lidded pan, tear up the pumpkin and add the rest of the ingredients.
  5. Cook for 20 minutes and serve hot with crusty sourdough bread.

Other spices and herbs that can work with this soup are: coriander, ground or leaf (add after cooking), star-anise, fennel. If the pumpkin is reallly large you can batch cook this dish and freeze portions for the future. And then there’s adding garlic croutons. This soups flavour is enhanced by the rich sweet flavour of garlic bread.

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