Pumpkin Soup
Prep time
Cook time
Total time
Recipe type: soup
Serves: 4
  • 500g pumpkin, cubed
  • 25ml Olive Oil/butter combination
  • Cumin and Coriander spices
  • 1 large clove of garlic
  • 2 sticks of celery diced
  • 1 onion
  • 600ml chicken stock
  • Juice of 1 nectarine or orange
  1. Heat the oven to 180ÂșC and spread pumpkin cubes onto an oven tray and season with cumin and coriander spices.
  2. Roast for 10 - 15 minutes until the pumpkin is cooked through and lightly golden brown. Do not overcook as the charred taste will spoil the roasted flavour .
  3. In a pan heat the butter/oil combination and saute finely chopped onion and celery until translucent.
  4. Add the roasted pumpkin and the stock and cook for a further 10 minutes until the flavours have infused.
  5. Blend with an immersion blender or in a magimix.
  6. Add the juice of one nectarine and test for taste.
  7. It is quite spicy but once you add the milk the flavour becomes less intense.
  8. Add enough milk to make the soup less thick and to a consistency of your liking. You can add water if you prefer to keep this soup dairy free.
Recipe by Shades of Cinnamon at https://www.shadesofcinnamon.com/october-is-pumpkin-month/