Pumpkin & Maple Soup

  • For the Garnish:
  • 75g Whitworths Pumpkin Seeds
  • 2 tbsp. Paprika
  • ΒΌ tsp. Sea Salt
  • 1 tsp. Sunflower oil
  • 1 tsp. Maple syrup
  • For the Soup:
  • 1 Large Pumpkin – 2.5kg when whole
  • 2 tbsp. Sunflower oil
  • 6 tbsp. Maple Syrup
  • 1 Large White onion, finely chopped
  • 2 Medium carrots, washed and roughly chopped
  • 2 Sticks of celery, washed and roughly chopped
  • 1 Stock cube

Ready… Steady… Bake…

  • Preheat oven to 180C fan/ 200C/ Gas mark 6
  • Cut the top off the pumpkin by angling the point of a sharp knife into it near the top and cutting round in a circle. Ensure you leave a hole large enough to fit a ladle in to serve the soup later.
  • Using a large spoon scrape out and discard the seeds and the bright orange stringy pulp and discard it.
  • Using the same spoon scrape out as much of the pumpkin flesh as possible- taking care to not to pierce the pumpkin skin.
  • Heat the other oil in a heavy bottom saucepan and sweat the onion, carrot and celery until it starts to turn translucent.
  • Add the pumpkin to the saucepan and sweat for a further minute.
  • Add enough water to the pan to cover the veg and stir in the stock cube.
  • Simmer for 25-30 minutes or until the vegetables are soft.
  • Once cooked blend until smooth using a hand blender- for an extra silky texture pass the soup through a fine sieve.
  • Meanwhile preheat the oven to 200C Fan/220C/ Gas 7
  • Stir the garnish ingredients together and spread evenly over a baking sheet, bake for 5 minutes until crispy
  • To serve pour the soup back into the pumpkin and garnish with a swirl of maple syrup and the toasty seeds – you could also try adding a dash of cream or a drizzle of extra virgin olive oil.
Print recipe
  • 15 Minutes
  • 1 Hour
  • Makes 4