Mum’s pumpkin soup

Feeds 4


1 pumpkin
1 onion – sliced
1/2 teaspoon of cayenne pepper and/or a pinch of chilli flakes
2-4 cups of water (depending on size of pumpkin and your preference)
Olive oil, salt and pepper – on hand
Milk to serve – oat milk is best if you are plant based.


Preheat your oven to 180°C.

Cut your pumpkin roughly and lay the pieces flesh up in a baking dish. Drizzle olive oil all over and place in the oven to roast for 45 minutes to an hour. I switched my oven to ‘grill’ in the last ten minutes to accent those caramel flavours a little.

In a pot with olive oil, soften your onion.

When your pumpkin is ready (there should be no resistance on a knife slicing through), take it out and let it cool long enough for you to be able to handle it and peel the skin off (use a fork to hold it if need be).

Place your pumpkin in the pot with the onion. Add 2 cups of water to start.

In a blender or with a stick mixer, whizz it up. Add water if you prefer it more liquid. Season to taste with cayenne pepper/chilli flakes, salt and pepper. I garnished with micro greens and served with homemade bread.

At my friend’s recommendation, I listened to this episode of the Making Sense podcast while I cooked.

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