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Spicy Pumpkin Soup!

It’s time to start thinking of winter warmers and bonfire food again! So here we go….. the classic spicy pumpkin soup. It’s so easy to make, needs just a few ingredients and loved by children, honestly! Give it a try and see for yourself.


1 medium Pumpkin or

1 large butternut squash

1 large onion

1 tin tomatoes

1 clove of garlic

6cm of root ginger

chicken stock cube


20g butter

salt and ground black pepper


Cut your pumpkin into quarters, remove all the soft inside and the pumpkin seeds (you can keep these to eat later or keep them for the birds!).

Peel and chop the orange flesh into small cubes, ready for cooking

Prepare your pumpkin very carefully as sharp knives can easily slip on the thick skin

Peel and chop the onion, ginger and garlic and fry in a little butter and olive oil in the bottom of a large saucepan until soft

Add your prepared pumpkin pieces and 1 tin of chopped tomatoes to the pan

Add about a litre of chicken stock (enough to cover the vegetables) and bring to the boil.

Once boiling, turn down the heat and simmer for about 20 minutes, until all the vegetables are cooked and soft

Allow to cool a little and then blend using an electric blender (or a potato masher) until smooth. Season with salt and pepper and swirl in a little cream before serving with warmed crusty bread!

Mmm This is great on a cold winter nights, especially by the bonfire!!