Pumpkin Soup

Roasting the pumpkin first develops its naturally sweet flavour. This is a wonderfully satisfying autumnal soup that can be served with granary bread as a warming supper or lunch.

Serves: 4-6


  • 1.8kg Pumpkin, unpeeled, quartered and de-seeded
  • 4 tbsp Sunflower Oil
  • 1 tsp Ground Nutmeg, plus extra for seasoning
  • 2 medium Onions, sliced
  • 700 ml Vegetable Stock
  • 425-575 ml Milk
  • Salt and freshly ground Black Pepper


  1. Place the prepared pumpkin on a roasting tray, brush with half the sunflower oil and sprinkle with the nutmeg. Roast at Gas Mark 6/2000 C for 30-40 minutes until soft.
  2. Remove the pumpkin from the oven and carefully peel the skin away from the flesh. Dice the flesh.
  3. In a large pan gently cook the onions in the remaining sunflower oil until soft but not coloured, stir in the stock and the pumpkin and cook for 15 minutes.
  4. Allow the soup to cool for a few minutes and then liquidise until smooth or push through a fine sieve.
  5. Return the soup to a clean pan and stir in enough milk until the desired consistency is reached. Reheat gently, season to taste and add a little extra nutmeg if necessary.