Spiced Pumpkin Soup


It’s that time of year again, where evenings become shorter and mornings become a little colder. You start to crave the comforting produce that Autumn promises. One of our favorite Autumnal ingredients is pumpkin. This velvety pumpkin soup is mixed with a little harissa for added spice, no doubt it will warm you up!

Pumpkin is also a super food and filled with nutritional benefits. It is high in vitamin A and vitamin C, it is also relatively low in calories as it is 94% water.

Don’t forget the pumpkin seeds! Eating a small amount of them can provide you with a substantial quantity of healthy fats, magnesium and zinc.


800g cubed pumpkin

1 diced onion

butter for frying

2tsp rose harissa

1ltr vegetable stock


  1. Gently fry the pumpkin and onion in butter for 15 minutes until it begins to soften.
  2. Stir in the rose harissa, the pour over the hot vegetable stock.
  3. Bring to the boil and simmer for 15 minutes or until the pumpkin is tender.
  4. Remove from the heat and whizz with a stick blender until smooth(loosen with more stock if needed).
  5. Season and serve with a drizzle of harissa and crusty bread.

Zero Waste Tip:

Toss the leftover pumpkin seeds in oil, harissa paste, salt and pepper the roast and use for garnish for added crunch.


Click here to find our recipe for pumpkin cake!

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