Tim’s Pumpkin Soup

Pumpkin Soup

Pumpkin Season is upon us, and squashes of all kinds are currently in our supermarkets and local green grocers.

So what do you do with all those left over pumpkins after Halloween? And the seeds and insides you had to scoop out to make your ghoulish face? My new housemate Tim makes a delicious pumpkin soup, and we christened our new flat by making this soup together.


1 pumpkin
2 potatoes
1 large onion
2 vegetable stock cubes
100ml double cream
1 bay leaf
2 cloves of garlic
salt and pepper to season


1. Chop up the pumpkin, potato, garlic and onion and lightly fry in a saucepan for 20mins or until soft. While scooping out the pumpkin seeds, set them aside to roast.
2. Once soft and slightly browned pour over the stock, add a bay leaf and boil for 15-20mis.
3. Then pour the mixture into a blender.
4. Empty the mixture back into the saucepan and simmer adding the Cream and seasoning to taste.
5. For the pumpkin seeds roast them gently so as not to blacken and then sprinkle them on top of the soup after serving.

Pumpkin Soup

Pumpkin Soup


2 Comments to “Tim’s Pumpkin Soup”

  1. Well great minds think alike. Last Thursday one of our close neighbours gave Sharon a pumpkin ( or should I say half a pumpkin). Anyway, this weekend we set about making our first pumpkin soup, West Indian style. First we chopped and fried, half a large onion, some spring onion and some garlic, in some coconut oil, in a dutch pot. Then we added 1 ltr of boiled water and the pumpkin which had been coarsely chopped and seeded. This is followed with some coconut milk, a dash of vanilla spice, nutmeg or all spice and salt & pepper to taste. The whole is then brought to the boil and set to simmer for about 20 mins or until the flesh of the pumpkin is soft. Add two teaspoon of sugar. Leave to cool. Blend the mixture in a food processor. If you want your soup extra smooth, sieve! Reheat, add a dollop of sour cream and a drop of Scotch Bonnet Sauce and Bob’s you’re uncle…

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