Pumpkin soup

Pumpkin soup
  • ½ medium pumpkin (skinned, deseeded and cut into 1cm chunks)
  • 1 white onion (finely sliced)
  • ½ carrot (chopped)
  • 1 stick of celery (chopped)
  • 2 sprigs of Rosemary
  • 1 tbsp of olive oil
  • 1 tsp of fennel seeds
  • 3 cloves of garlic (finely sliced)
  • ½ red chilli (finely sliced)
  • Salt & pepper (to taste)

More than 8 million pumpkins – equivalent to 18,000 tonnes of edible pumpkin flesh – will be heading for the bin this Halloween because the majority of consumers will not eat it. Instead of wasting these wonderful winter vegetables with our easy Pumpkin Soup!½ medium pumpkin (skinned, deseeded and cut into 1cm chunks)

  • Start by finely chopping the onion, celery, carrot, chilli and garlic.
  • Place a saucepan on a medium heat, add the olive oil, chopped vegetables and fennel seeds.
  • Cook down slowly for 10 minutes.
  • Peel and chop the crown prince squash into 1cm squares, place in the pan.
  • Add the water and boil for 10 minutes.
  • Remove from the heat and use a stick blender to blend until smooth.
  • Season to taste with salt and pepper.
  • Ladle soup into bowls and serve with crusty bread!
Cornwall Food Foundation.
Publication date:  24 October 2019
This recipe is proposed for the commitment(s):
  • Challenge: 7 vegetarian meals per week
  • Choose local, seasonal and organic vegetables
  • Introduce vegetarian meals
  • Make your own meals
  • Reduce your food waste
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.