Mum's pumpkin soup with delicate flavours

About this, Mum says: “Easily my favourite soup for those cooler, not quite winter days. It’s ideal if suddenly you realise one of your stored pumpkins is showing a little rot. So as not to waste the whole pumpkin, remove the bad bits and soup the rest."

By Nici Wickes
  • 40 mins cooking
  • Serves 4 - 6
  • Print
What could be more comforting than a bowl of soup to keep your family warm this winter? Try more of our deliciously warming soup recipes - we have something for everyone, with meaty treats and vegetarian delights from all over the globe.


  • 50 g butter
  • 2 medium onions, diced
  • 6 cups chopped pumpkin or butternut
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/4 tsp each cumin powder, garam masala, turmeric and nutmeg
  • 1 cm fresh ginger, grated
  • Zest of 1 orange, plus the juice
  • 6 cups vegetable stock
  • Salt and pepper to taste
  • 100 g sour cream or yoghurt
  • 2 tbsp pumpkin seeds, toasted
  • 2 tbsp chives, chopped (optional)
  • Bread rolls (optional)


  • 1
    Melt the butter in a large saucepan and add in the vegetables. Coat them in butter and cook for about 5 minutes. Add the spices, ginger and orange zest, stirring through the vegetables and cooking for a few more minutes before pouring in the stock. Gently simmer the vegetables until tender – about 30 minutes. Take off the heat and blend with a stick blender until smooth. Taste and season with salt and pepper if needed.
  • 2
    Just before serving, stir in the orange juice, ladle it into your soup bowls and top with sour cream, pumpkin seeds and chives (if you like). Serve with a warmed bread roll.


The spices and orange take this soup from clumsy to amazingly delicate and I love it!

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