Warm yourself up with this pumpkin soup recipe by Justine Schofield.


  • 1 onion

  • 1 tbs. butter

  • 1tbs. olive oil

  • 1 butternut pumpkin, peeled and cubed

  • 1 tomato

  • 1 litre chicken stock

  • 2 tbs. crème fraiche

  • 2 tbs. tahini

  • Zest ½ an orange

  • Salt and pepper

  • Pinch smoked paprika


  • 1.

    Mix the crème fraiche with the tahini, orange zest and paprika.

  • 2.

    Heat the oil and butter in the pressure cooker (or pot). Add the onion and sweat off. Add the pumpkin and tomato and cook for 1 minute. Add the chicken and add enough extra water to cover the pumpkin. Season with salt and place the lid on. Cook for 10-15 minutes in the pressure cooker or 30 minutes if in a pot.

  • 3.

    Once the soup is cooked, blend with a stick blender until smooth. Serve with the tahini crème and another pinch of paprika.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 192kj
  • Fat Total 9g
  • Saturated Fat 2g
  • Protein 7g
  • Carbohydrate 23g
  • Sugar 10g
  • Sodium 916mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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