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Spicy pumpkin soup

A new twist on an old favourite. Mexican-spiced tomatoes are a tasty addition to this pumpkin soup. This recipe makes an easy lunch, light dinner or snack.
  • 1 kilogram pumpkin, peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 4 cups water
  • 3 teaspoons vegetable (or chicken) stock powder
  • 1 tin Mexican-spiced tomatoes (400 gram tin)
  1. 1. Add onion and garlic to pot with a little oil. Fry until onion is cooked, but not brown.
  2. 2. Add pumpkin, potato, water and stock powder.
  3. 3. Bring to the boil and simmer for about 15 to 20 minutes or until vegetables are very soft and mushy.
  4. 4. Remove soup from heat.
  5. 5. Add canned tomatoes.
  6. 6. Purée soup with stick blender, mash with a potato masher, or blend in a food processor.
  7. 7. If necessary, reheat before serving.
  8. 8. Serve with toasted wholegrain bread.
- If you are short of time, cut pumpkin and potato into smaller pieces so it cooks quicker. - To make it easier to cut up the pumpkin, put the whole piece in the microwave for 2-3 minutes. This will soften the pumpkin, making it easier to peel and chop. - This soup freezes well, so make extra and freeze some for a quick, easy meal another day.