Pumpkin Soup

In our third Pumpkin recipe of the season, we have a very easy Pumpkin Soup. It is so creamy and delicious! You can find our pumpkin pasta and pumpkin pie recipes through the blog!

Pumpkin Soup
  • 3 Cups Roasted Pumpkin
  • 1 Onion, Finely diced
  • 2 Carrots, Peeled and diced
  • 1 TB Olive Oil or Coconut Oil
  • 3 Cloves Garlic
  • 2 tsp Salt
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp allspice
  • 1 bay leaf
  • 3 cups broth
  • 1 tsp maple syrup or molasses
  • 1/2 can coconut milk

Preheat the oven to 180

Half the pumpkin and deseed, Bake the pumpkin for 45 mins – hour until a knife punctures easily. Let cool until ready to handle.

Meanwhile, melt the oil in a large pot and sauté the onions and carrots until soft. Add the garlic and spices until aromatic, about 30 seconds. Add the stock and simmer for 5 minutes. Remove Bay leaf.

When the pumpkin is cooled, scoop the soft flesh into the pot. Add the coconut milk and puree with a hand blender until smooth.
Adjust salt and pepper to taste.


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