A veggie’s dream, it’s freezable, too, for an easy midweek meal. We recommend serving with crunchy croutons and a sprinkling of pumpkin seeds for added texture.
Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup.
If you’re carving a pumpkin for Halloween, this is a great use for the flesh and seeds, so nothing goes to waste. Feel free to add other seasonal veggies such as sweet potato or butternut squash.
Chicken stock, double cream and pieces of maple-cured bacon make this rich recipe perfect for impressing dinner party guests.
This healthy soup using our favourite autumn vegetable is super filling and nourishing, with hints of warmth and spice that take the chill off a cold night.
Make this vegan version of the classic autumn soup, using punchy flavours to create a blissful dinner experience. Packed with ginger, allspice, garlic and miso, this soup will be a sure winner!
Making use of pumpkins and squash is a given when wanting to make a hearty soup for all to enjoy
The perfect soup for a family, it goes well with fresh bread for dunking and scooping out the delicious veg.
This butternut squash soup is really easy to make: simply roast the vegetables, blend with stock, season and serve up in less than an hour.
This time, add garam masala, ground cumin and coriander for that roasted sweetness. Top with extra toasted pumpkin seeds for that satisfying crunch.