2kg pumpkin/squash, de-seeded & chopped up into wedges

A few teaspoons of runny honey

A few sprigs of fresh rosemary

1.5 litres of vegetable stock



Pumpkin soup

preparation 10 mins • you cook for 14 mins •

Serves 6-8

Watch a 30 second preview of my cook-along video below


This is an autumn classic. Use either pumpkin or butternut squash for this soup as both work perfectly. The sweetness of pumpkin/squash is unique amongst vegetables and provides a great basis for this delicious soup. If you've never tried it before, give it a go - you won't be disappointed.

Large pan

2 baking trays

Stick blender or food processor


Before you start, preheat your oven to 190c.  Have the pumpkin/squash prepared and ready. Have ther salt, pepper, rosemary & honey out and click here!


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Preheat your oven to 190c. De-seed and chop the pumpkin into wedges. Place the pumpkin skin side down onto baking trays then drizzle over a couple of teaspoons of honey all over the pumpkin. Next sprinkle with thyme and then season with salt & pepper before cooking in the oven for 45 minutes.

Remove from the oven and allow to cool slightly for 5 minutes. Chop the pumpkin into smaller chunks and remove the skin which should now easily peel off. You'll probably have too much pumpkin to blend in one batch so put half (or whatever fits) into your food processor along with half of the stock. Blend until smooth and then pour into a large pan. Repeat this process until all the pumpkin is blended and in the pan.

Give it a good stir together along with a pinch of salt & pepper. If the soup is still a little thick then simply add a little water to thin down. Reheat if serving immediately or allow to cool completely before freezing. All done!

I hope that you enjoy it.


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