Pumpkin Soup Recipe

Pumpkin Soup

A delicious tasty pumpkin soup, perfect with warm crusty bread
Serves 6


  1. 750g pumpkin, peeled, seeded and cubed
  2. 2 carrots, coarsely chopped
  3. 2 onions cut into wedges
  4. 2 ½ tablespoons rapeseed oil (approximately)
  5. 1 large potato
  6. 1 litre water
  7. 2 – 3 chicken stock cubes
  8. 250ml double cream
  9. Black pepper to taste
  10. Salt to taste


  1. Preheat oven to 220 C / Gas 7
  2. Place pumpkin, carrots and onions in ovenproof dish and drizzle with rapeseed oil
  3. Bake in preheated oven for approx 40 minutes, until soft
  4. In a large saucepan over a medium heat, bring water and crumbled stock cubes to the boil. Cook potato in simmering water until soft (approx 20 minutes)
  5. Combine potato and stock with roasted vegetables, puree until smooth. Return to the pan over low heat and stir in cream, pepper and salt.
  6. Serve soup in bowls and swirl Bell and Loxton Indian Spice Blend over the top. (Remember to shake the bottle well before using to get the spices).