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Organic Pumpkin Soup

Go organic this autumn with a classic seasonal soup!


  • Place the prepared pumpkin in a dish, drizzle with oil and season with leek, garlic, coriander, cumin and nutmeg.

  • Preheat the oven to 180C and cook the pumpkin for 40 minutes or until tender.

  • Meanwhile, heat butter or oil in a pan and sauté the onions and fry the potatoes. Pour in the vegetable stock and bring to a boil. Simmer and stir every now and then. Add the pumpkin, taste and season if needed. Remove from the heat and leave to cool slightly.

  • Puree the soup until smooth and creamy. Return to the heat, stir in the cream and serve!

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