Pumpkin is such a hearty and versatile ingredient. It is great for making a delicious pumpkin pie, a pumpkin spice latte and of course, this super tasty and easy pumpkin soup.
Ideal for those colder days when you need a winter-warming dinner that brings all of the comforts.
Enjoy!
5 Reasons why soup is perfect for winter
- Warming. Come winter when the temperatures drop, there is nothing quite like a warm mug of soup to take off the chill.
- Frugal. Soup is inexpensive to make, therefore you can feed a whole family without overspending. It also goes a long way so you could make batches for a later date.
- Nutritious. Using a concoction of vegetables assures that you are getting at least 1 of your 5 a day.
- Comforting. Winter and common colds go hand in hand, but fortunately, meals like soup are extremely comforting when you are feeling under the weather. Soup can help ease sore throats and is so much easier to eat when you don’t have an appetite.
- Quick to make. The last thing you feel like doing after a busy day is slaving over the cooker! Soup is quick to make, leaving you time to relax before bed.
Can this soup be frozen?
Yes, this soup can be frozen making it ideal for batch cooking. Make up your batch and then freeze it in a freezer-proof container for up to 2 months.
I love making batches of soup so we can enjoy something warming throughout the week.
Soup is a perfect choice for taking to work on a chilly day or simply to enjoy at home as a tasty lunch.
Ingredients
1kg pumpkin, peeled and cut into chunks
25g Mild Chilli Munchy Seeds
2 tbsps olive oil
1 large onion, roughly chopped
1 tbsp ground coriander
1 tsp chilli flakes
1-litre vegetable stock
195g can of sweetcorn, drained
200ml coconut milk
Method
1. Preheat the oven to 200°C. Cut the squash or pumpkin into chunks, place on a baking sheet and bake for 20 minutes or until soft. Meanwhile, place the organic sunflower seeds on a tray and bake in the oven underneath the squash for 5 minutes or until golden. Set aside.
2. Heat the olive oil in a large pan and fry the onion until just soft. Add the coriander and chilli and fry for a minute more. Add the squash to the pan, pour in the stock, the drained sweetcorn and the coconut milk.
3. Bring to the boil, simmer for 5 minutes then remove from the heat and pulse in a blender until smooth. Serve garnished with Mild Chilli Munchy Seeds and crusty baguette, if desired. For those who like extra spice, you could also top it off by adding a few slices of chilli – it’s delicious, we promise!
Serve with crusty bread.
*Can be frozen for up to 2 months
Print out the recipe card
Easy Pumpkin Soup
Ingredients
- 1 kg pumpkin Peeled and cut into chunks
- 25 g mild chilli munchy seeds
- 2 tbsp olive oil
- 1 large onion roughly chopped
- 1 tbsp ground coriander
- 1 tsp chilli flakes
- 1 litre vegetable stock
- 195 g can of sweetcorn
- 200 ml coconut milk
- Organic sunflower seeds
Instructions
- Preheat the oven to 200°C. Cut the squash or pumpkin into chunks, place on a baking sheet and bake for 20 minutes or until soft. Meanwhile, place the sunflower seeds on a tray and bake in the oven underneath the squash for 5 minutes or until golden. Set aside.
- Heat the olive oil in a large pan and fry the onion until just soft. Add the coriander and chilli and fry for a minute more. Add the squash to the pan, pour in the stock, the drained sweetcorn and the coconut milk.
- Bring to the boil, simmer for 5 minutes then remove from the heat and pulse in a blender until smooth. Serve garnished with Mild Chilli Munchy Seeds and crusty baguette, if desired. For those who like extra spice, you could also top it off by adding a few slices of chilli – it’s delicious!
I love a good pumpkin soup recipe,i’ll def give this a go
Perfect timing! I was looking for a pumpkin soup recipe this morning but this one seems simpler than all of the rest! I am going to give this a try! x
Definitely going to try this out! We have an abundance of pumpkins at the allotment and never even thought about making soup!
Never actually made pumpkin soup
Sounds delightful
This sounds delicious! I have never made pumpkin soup before, but might give this a try!
So simple to make and so tasty and good for you. I do love a pumpkin soup.
The ingredients in this recipe would make a really delicious pumpkin soup. It sounds much nicer than the usual recipe I follow so I will have to give this one a go!
I’m planning to make butternut squash soup tomorrow after reading this recipe. Just substituting the pumpkin with butternut squash
This looks and sounfs like a great recipe
Looks delicous!
This recipe is different from mine. Chili flakes sounds spicy good! I like your new style on the blog. Great photo of you. BTW Jayne – is there a MMBC today? I don’t see it.
I love pumpkin soup but it took me ages to find the perfect recipe. Now I add a a small chunk of chilli while it cooks and take it out before I blend it. I like the idea of adding coconut milk :o)
#MMBC
This looks really lovely and great that you can freeze it too!
Sounds delicious, I’ll have to try this. Thanks for the recipe.
I have never cooked with pumpkin before, so I am intrigued, I shall have a go!
Sounds so delicious and simply to make – idea to warm the tums of the little ones
Perfect for this time of the year. I’ll have to give it a go.