Spiced pumpkin soup

12 INGREDIENTS • 7 STEPS • 40MIN

Spiced pumpkin soup

Recipe

5.0

1 rating
Perfect for cosy autumn dinners, you’ll love this flavour-packed Halloween pumpkin soup. If you’re feeling up to it, you could have a go at making your own pumpkin bloomer to serve the soup in.
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Perfect for cosy autumn dinners, you’ll love this flavour-packed Halloween pumpkin soup. If you’re feeling up to it, you could have a go at making your own pumpkin bloomer to serve the soup in.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

40MIN

Total time

Ingredients

Servings
4
1.5 kg
M&S pumpkins
or any other autumnal vegetables like butternut squash and sweet potato, cut into chunks
4 tbsp
olive oil
cut into chunks
2 tbsp
M&S pure honey
5 g
ground cinnamon
5 g
ground ginger
2.5 g
ground cloves
2.5 g
ground nutmeg
1000 ml
vegetable stock
to taste
M&S Remarksable Value natural yogurt
to serve
to taste
pumpkin seeds
to serve
to taste
thyme
to serve
4
M&S Collection crafted sourdough bread
slices

Nutrition per serving

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Calories
2417kcal
Fat
14.3 g
Saturates
2.3 g
Sugars
58.0 g
Salt
2580.3 mg
Love This Recipe?
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
Add the pumpkin (1.5 kg) to a large roasting tin. Pour over the olive oil (4 tbsp), season and then add the honey (2 tbsp), cinnamon (5 g), ginger (5 g), cloves (2.5 g) and nutmeg (2.5 g). Mix until all the vegetables are coated.
step 3
Place in the oven and cook for around 30 minutes or until all vegetables are lightly caramelised and have softened. Remove from the oven.
step 4
Heat the vegetable stock (1000 ml) in a saucepan and simmer. Next, add the roasted vegetables and bring to the boil.
step 5
Using a hand blender, blend until the soup is lovely and smooth. Add more stock if you prefer a lighter texture.
step 6
If you've made your own pumpkin bloomers, cut off the top and scoop out most of the middle to create a bread bowl.
step 7
Pour the soup into bloomer bowls and add a swirl of yogurt (to taste), a scattering of pumpkins seeds (to taste) and a few thyme leaves (to taste). Or simply serve the soup with toasted sourdough bread (4).
step 7 Pour the soup into bloomer bowls and add a swirl of yogurt (to taste), a scattering of pumpkins seeds (to taste) and a few thyme leaves (to taste). Or simply serve the soup with toasted sourdough bread (4).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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