🎃🤔 Did you know that almost every part of the pumpkin is edible? From the flesh and seeds to the leaves and flowers, there are plenty of ways to make the most of this wonderfully versatile vegetable. Whether or not the skin is edible depends on the variety, but one thing is certain: pumpkin season is here! So, let’s celebrate this autumn favourite — the king of the Halloween feast — and turn it into a delicious, comforting vegan pumpkin soup.
💪 Packed with vitamins, minerals and antioxidants, pumpkin is as nutritious as it is delicious. Its beautiful bright orange colour comes from beta-carotene, which the body converts into vitamin A, supporting normal vision and healthy skin. And don’t forget the pumpkin seeds! They are a tasty little bonus, providing fibre, magnesium, iron and healthy unsaturated fats.
👩🍳 Pumpkin is wonderfully versatile and can be used in both sweet and savoury recipes — from curries, salads and soups to cakes, puddings and other delicious bakes. But when the autumn days turn chilly, one of Grandma Sita’s favourites is a warm, creamy vegan pumpkin soup. It is simple, nourishing and full of seasonal flavour — the perfect bowl of comfort for cosy autumn days. 🍁🥣
💚 So, grab a pumpkin, make the most of the season and let’s cook a delicious bowl of homemade pumpkin soup — with less waste and more flavour, the Grandma Sita way!
INGREDIENTS
2 small white onions
1–2 garlic cloves
2 potatoes
1 small Hokkaido pumpkin
Vegetable oil, for sautéing
Water, for cooking
A pinch of nutmeg
Salt and freshly ground black pepper, to taste
Roasted pumpkin seeds and bread, to serve
METHOD
1. Prepare the vegetables. Wash the vegetables thoroughly. Peel the potatoes and pumpkin, then cut them into large chunks. Finely chop the onion and garlic.
2. Sauté the onion and garlic. Heat the vegetable oil in a large saucepan over a medium heat. Add the onion and garlic and gently sauté until softened and translucent.
3. Add the potatoes and pumpkin. Add the potatoes and pumpkin and cook for a few minutes, stirring occasionally.
4. Add the water. Pour in enough water to cover the vegetables and bring to the boil.
5. Cook until tender. Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender. Remove the saucepan from the heat.
6. Blend the soup. Blend until smooth and creamy. If the soup is too thick, add a little warm water and blend again until you reach your preferred consistency.
7. Season to taste. Add salt, freshly ground black pepper and a pinch of nutmeg. Blend once more to combine.
8. Serve and enjoy! Ladle the hot soup into individual bowls and top with roasted pumpkin seeds and a slice of artisan bread. Enjoy this comforting, creamy soup — the Grandma Sita way!
👵💚 Grandma Sita’s Tips
- 🎃 Make the most of pumpkin season. Hokkaido pumpkin is perfect for soup because it becomes beautifully soft and creamy when cooked. Depending on the variety, the skin can also be edible, so check before peeling — if it is suitable, you can simply wash it well and cook it with the flesh.
- 🥣 Want a thicker or lighter soup? This pumpkin soup is wonderfully easy to adapt. For a thicker, creamier texture, use a little less water. If your soup is too thick, simply add a little warm water until it reaches your preferred consistency.
- 🔥 Don’t rush the onions and garlic. Gently sautéing them until soft and translucent creates a lovely flavour base for the soup. Keep the heat moderate so the garlic does not burn and turn bitter.
- 🌰 Save those pumpkin seeds! Don’t throw away the seeds when preparing your pumpkin. Wash and dry them well, then roast them with a little oil and salt for a crunchy topping. They are also delicious sprinkled over salads, porridge or roasted vegetables.
- 🍞 Use up leftover bread. A slice of good artisan bread is the perfect partner for creamy pumpkin soup. Slightly stale bread can be toasted or turned into homemade croutons instead of going to waste.
- 🥕 A brilliant recipe for leftover vegetables. Have a couple of potatoes, an onion or another piece of squash waiting in the fridge? Add them to the pot. Soups are wonderfully forgiving, so you can adapt the quantities according to what you already have.
- 🧊 Make a big batch. Pumpkin soup is perfect for meal prep. Allow it to cool before transferring it to airtight containers. Keep it in the fridge for 3–4 days, or freeze individual portions for a quick and comforting meal another day.
- ❄️ Freeze it in useful portions. Freeze the soup once completely cool, leaving a little space in the container for expansion. Defrost in the fridge overnight and reheat gently on the hob, adding a splash of water if needed.
- 🎃 Don’t let your Halloween pumpkin go to waste. If you are using a pumpkin as a decoration, remember that pumpkins can be eaten. Instead of carving it, consider decorating it and cooking it afterwards. If you do carve it, save the edible flesh and seeds for soups, cakes, purées or roasted snacks. Once a carved pumpkin has been sitting outside for a while or shows signs of deterioration, it should not be eaten — compost it instead.
- 💚 Waste less, cook more. Pumpkin is much more than a Halloween decoration. From soup and roasted pumpkin to cakes, curries and risottos, there are so many delicious ways to give this seasonal favourite a second life.
📗 Did you know?
Pumpkins have been cultivated for thousands of years. They are among the oldest domesticated plants in the Americas, with archaeological evidence showing their cultivation as far back as 7,000–5,500 BC. Today, pumpkins are loved around the world for their versatility — from comforting soups and savoury dishes to cakes, pies and Halloween decorations.
♻️🌎 Food Waste Fact
Did you know that millions of pumpkins are bought for Halloween in the UK but never eaten? Hubbub’s 2023 research estimated that 30.4 million pumpkins would be bought for Halloween, with 15.8 million left uneaten and going to waste — the equivalent of around 95 million meals.
🎃 That is a lot of delicious pumpkin that could have ended up on our plates instead of in the bin. So this Halloween, why not decorate your pumpkin, then eat it? Save the flesh for soup, roast it for dinner, bake it into a cake or freeze it for another day. And remember to save those seeds too! Every pumpkin counts. Every meal counts. Eat your pumpkin and waste less!
🍲💚 From Pumpkin to Comfort
From a humble seasonal pumpkin to a warm and creamy bowl of soup, this recipe shows just how delicious simple cooking can be. So, when pumpkin season arrives, make the most of every bite, save the seeds, use up what you already have and freeze a portion for another day.Less waste, more flavour — the Grandma Sita way!