Go Back
Homemade pumpkin soup in green soup mugs.

Easy Pumpkin Soup

5 from 7 votes
A super easy and deicius winter warming pumpkin soup recipe. Great for quick dinners and batch cooking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

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

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 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!

Notes

Can be frozen for up to 2 months