Pumpkin Soup

Pumpkin Soup.jpg


Feeds people - Ready in 40 minutes

Vegetarian - Gluten-free

Butternut squash will also work well for a great-tasting soup

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  • 1 onion, finely chopped

  • 1 Co-op British pumpkin, flesh chopped, seeds reserved

  • 1 1/2 tbsp Co-op olive oil

  • 1 clove garlic, finely chopped

  • 1/2 tsp dried thyme

  • 1/2 tsp fennel seeds, crushed

  • 450ml Co-op skimmed milk

  • 2 tbsp reduced-fat crème fraîche


  1. Preheat the oven to 180°C/fan 160°C/Gas 4

  2. Fry the onion and pumpkin in 1 tbsp of the oil over a low heat for 10 mins

  3. Add the garlic, thyme and fennel seeds, then cook on a medium heat for 5 more mins

  4. Pour in the milk, bring to a simmer and cook for 10-15 mins, 1/2-covered, until the pumpkin is tender

  5. Meanwhile, remove any flesh from the pumpkin seeds, rinse and toss with the remaining oil

  6. Roast on a baking tray for 10 mins, until golden

  7. Blend the soup until smooth, then serve with a dollop of crème fraîche and a scattering of the seeds