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Pumpkin Soup

Roasted whole pumpkin with spices... lovely winter warmer!


  • 1 whole jap or butternut pumpkin/squash

  • 2 large brown onions, finely diced

  • 1 spanish (red) onion, finely diced

  • 2 cloves garlic, finely diced

  • 1 tblsp yellow mustard seeds

  • 1 tsp ground tumeric

  • 2 tblsp olive oil

  • 1 tblsp butter

  • chicken stock

  • ground black pepper

  • grated fresh nutmeg


  • 1.

    Place the whole, unpeeled, uncut pumpkin on a baking tray lined with baking paper.

  • 2.

    Roast at 150DegC for around 2 hours - or until cooked through - check with a skewer.

  • 3.

    Allow to cool completely.

  • 4.

    Cut pumpkin in half and gently remove the seeds.

  • 5.

    Scoop the flesh away from the skin and place into a bowl.

  • 6.

    Heat a heavy casserole with 2 tblsp olive oil and 1 Tblsp butter then add the mustard seeds and heat gently until they start 'popping', then add both the brown and red onions and garlic and gently saute over low heat until transparent.

  • 7.

    Add tumeric and fry off over medium heat for 1 minute.

  • 8.

    Add pumpkin flesh, a generous grinding of black pepper and add sufficient chicken stock (we prefer a thicker soup, so only used about 600ml) to cover.

  • 9.

    Stir well to break up the pumpkin and blend with onions/garlic/spices.

  • 10.

    Simmer until thickened & ready to serve.

  • 11.

    Grate approx 1 tsp nutmeg into the soup.

  • 12.

    Serve with drizzle of cream or dollop of sour cream & sprinkling of pepper and large, doorstop sized slabs of buttered sourdough.


Roasting the pumpkin the day before allows for time to cool thoroughly.
You can also make it with peeled, diced, raw pumpkin placed into the pot at stage 8 but the flavour of the roasted pumpkin is far superior.

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