Pumpkin Soup

  • Author: Jane Hutton
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes


  • 900g prepared pumpkin flesh, cut into chunks
  • 2 tbsp rapeseed oil
  • 2 leeks, trimmed and sliced
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 900 ml stock
  • seasoning to taste
  • coriander leaves and probiotic yogurt to garnish


  1. Heat the oil in a large pan, and cook the leeks and garlic gently until softened. Stir in the ginger and cumin, and cook for a minute. Add the pumpkin and stock, season and simmer on a low heat for 30 minutes until the pumpkin is tender. Process in a blender. Warm gently without boiling when ready to eat, garnishing with coriander leaves and a swirl of yogurt.

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