Roast Pumpkin Soup

  • Asparagus 
  • 2kg pumpkin or butternut squash
  • 4 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 garlic cloves roughly chopped
  • 1 onion roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes
  • 2.5cm piece fresh root ginger, chopped
  • 1 litre hot vegetable stock
  • For the Cheese Straws
  • 500g packet puff pastry
  • A little plain flour
  • 50g each Parmesan and Gruyère, grated
  • To Serve
  • 4 tbsp crème fraîche
  • 1-2 tbsp toasted pumpkin seeds
  • thyme sprigs




This rich flavoured autumnal soup is fragrant with the soft spiciness of coriander, cumin and ginger; then topped with crunchy pumpkin seeds and a dash of sour crème fraîche. It’s a great soup which makes a delicious starter for a dinner or a hearty lunch on its own. 

Prep time: 40 mins Cook time: 1 hour - 1 hour 10 mins Serves: 6 - 8

1. Preheat the oven to 200C/180C fan oven/gas mark 6. Peel the pumpkin or squash, remove the seeds and chop roughly. Put in a roasting tin, drizzle with 2 tbsp of the oil and season well before roasting in the oven for 20 minutes.

2. Add the garlic, onion, spices and ginger as well as the remaining 2 tbsp of oil and mix together. Continue to roast for another 20-25 minutes until everything is tender – set aside to cool a little. 

3. Roll the pastry out on a clean, lightly floured surface until you have a large rectangle and sprinkle with the cheese. Fold each side in like a book then roll out again to press the cheese into the pastry. Cut into 1cm strips and twist them like barley sugar. Chill for 10 minutes before baking on a baking sheet for 10-15 minutes until golden – cool on a wire rack.

4. Finish making the soup. Whiz the vegetables and stock together in batches until smooth. Return the soup to the pan, reheat gently and taste for seasoning.

5. Ladle among the bowls and top with crème fraîche, pumpkin seeds and thyme. Serve with the cheese straws.

Editor's Note: After blending, transfer to a sealable freezer-proof container, allow to cool and freeze for up to three months. When you’re ready to eat it thaw overnight at a cool temperature then reheat. 

Find this recipe and more in the Ideal Home Show Cookbook.


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