21 February 2020

Healthy eating recipe: Pumpkin Soup

October 30, 2016

Happy Halloween! With the spooky season upon us this pumpkin soup recipe is perfect for anyone who has bought one too many pumpkins for carving this year. Full of fibre, vitamin A, and antioxidants, it’s also packed with potassium, which helps restore electrolytes – making it great for a post workout meal. Try this hearty recipe and let us know what you think!


Prep: 10 minutes Cooking: 45-50 minutes  Serves: 4


1kg pumpkin

2 onions, chopped

25g butter

1 medium potato, peeled and diced

2 garlic cloves, crushed

600ml water

600ml vegetable stock

150ml single cream (Optional)

Chopped parsley to garnish

Salt and freshly ground black pepper to taste


Remove the skin and seeds from the pumpkin; dice the flesh.

Fry the onions in the butter for 10 minutes then add the pumpkin, potato and garlic and fry for a further 5 minutes.

Add the water and vegetable stock and simmer for 20 minutes.

Purée the mixture in a food processor or blender, add the cream and seasoning to taste.

Heat through again gently without boiling, garnish with the chopped parsley and serve with bread – we recommend Garlic Granary Bread.

*This recipe was given to us by The Vegetarian Society. For more nutritious recipes or to learn more about vegetarian lifestyle visit their website www.vegsoc.org.


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