Pumpkin Soup

, from Issue #92. August, 2020
Photography by Josh Griggs.
Pumpkin Soup

Pumpkin makes a wonderful, hearty winter soup. A fabulous cheese toastie is the perfect partner.

Serves: 4-6


2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon each ground cumin and curry powder
850 grams pumpkin, skin and seeds removed, chopped into 2cm pieces
1 large agria potato, peeled, thinly sliced
1 carrot, peeled, grated
1 litre vegetable stock
sea salt and ground pepper
¼ cup smooth almond butter

To serve
½ cup cream; parsley, toasted sunflower and pumpkin seeds.



Heat the oil in a large saucepan and add the onion, garlic, ginger and spices and cook for 5 minutes. Add the pumpkin, potato, carrot and stock. Season generously and bring to the boil.

Reduce the heat. Cover and simmer, partially uncovered, stirring occasionally, until the vegetables are very tender – 20-25 minutes.

Take off the heat, add the almond butter and, using a stick blender, blend until smooth.

To serve: Ladle into bowls and add the toppings. Serve with the toasties, if making. Leave off the cream (or use a vegan cream alternative) if vegan or dairy free.