Spiced pumpkin soup
- December 2018
- Serves 4
- Hands-on time 20 min, oven time 1 hour
Create a showstopper starter by serving this velvety spiced pumpkin soup in a hollowed-out pumpkin. It also makes an excellent lunch, served in bowls, with buttered bread.
- Gluten-free recipes
- Vegan recipes
- 17.4g (9.2g saturated)
- 9.7g (5g sugars)
Use any pumpkin or squash you like. We used delica pumpkin for the soup, prized for its orange flesh and sweet, buttery flavour. It’s available from Natoora at Ocado, Waitrose, farmer’s markets and good grocers.
Make the soup up to 3 days in advance, cover and chill. Reheat in a pan until piping hot. To keep the serving pumpkin fresh, rub the inside with oil and store in the fridge or somewhere cool, covered well with cling film.
Chilean or New Zealand sauvignon blanc.
Rate & review