PUMPKIN SOUP
By The Yorkshire Partridge
‘There’s a gentle magic to autumn that invites you to slow down, linger in the kitchen, & savour the little moments. As the air turns crisp & the trees glow gold, all I crave is something warm, comforting, & made with love.
For me, that’s always soup. Simple, nourishing, & like a hug in a bowl - the perfect recipe for a chilly afternoon after a brisk dog walk, cheeks pink & hands icy.
I adore supporting local businesses, & when it comes to gathering ingredients for my seasonal recipes, there’s nowhere quite like Cedarbarn Farm Shop & Café just outside Pickering. Surrounded by rolling fields, with the scent of freshly baked goods in the air & baskets overflowing with beautiful seasonal produce, it’s always such a joy to visit!’
For this recipe, I went on the hunt for the perfect pumpkin, which I found whilst I was at The Flower Belt in Helmsley. It was just waiting to be transformed into something cosy & delicious!
SERVES 4 | TIME TO COOK: 1 HOUR 10 MINUTES
Ingredients
• 1 small white or orange pumpkin, peeled & chopped
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 carrot, chopped
• 1 sweet potato, peeled & chopped (for extra creaminess!)
• 500ml vegetable or chicken stock
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• ½ tsp cinnamon
• Salt & pepper, to taste
• Olive oil, for roasting
• A splash of cream (optional, but lovely for richness)
Method
1. Roast the pumpkin
Preheat your oven to 200°C / 180°C fan / 400°F / Gas Mark 6.
Deseed & peel the pumpkin, then cut it into chunks. Toss the pumpkin pieces with olive oil, salt, & a pinch of cinnamon. Roast for 25–30 minutes, until soft & beginning to caramelise at the edges.
2. Build the base
In a large pot on the hob, heat a drizzle of olive oil. Add the onion, garlic, carrot, potato & cook for 5–7 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the goodness
Stir in the roasted pumpkin, spices, & stock. Simmer gently for 15–20 minutes, until all the vegetables are tender & the flavours have melded.
4. Blend until smooth
Use a stick blender (or a Nutribullet if you prefer) to puree the soup until silky & creamy. Stir in a little cream or coconut milk for extra richness, if desired.
5. Serve & enjoy!
Ladle into bowls & top with a drizzle of cream, a sprinkle of parsley, or roasted pumpkin seeds.
Serve with warm crusty wholemeal bread.
‘There’s something so effortlessly comforting about tucking into a bowl of this pumpkin soup on a crisp autumn afternoon, with a steaming mug of tea by your side & gentle music playing softly in the background. It’s one of those rare, quiet moments that encourages you to slow down, breathe, & truly savour the season.
If you try the recipe, we would love to see your creations! Tag @theflowerbelt & @TheYorkshirePartridge so we can share in the simple joys of autumn together.
Happy cooking!’
