Skip to main content


  • 1 medium Crown Prince or traditional carving pumpkin
  • 2 white onions
  • A knob of butter
  • 1.5 litres good quality vegetable or chicken stock
  • 1 tsp cumin seeds
  • 1tbsp garam masala
  • 1tsp ground cinnamon
  • A handful of pumpkin seeds to serve

What says Autumn more than a bowl of piping warm roasted pumpkin soup. It is essentially a hug in a bowl. Something we are deserving of at the moment.


  1. Use one half of a medium sized crown prince pumpkin. You can also use a traditional carving pumpkin. Leave the skin on, remove the seeds and cut into chunks. This helps the pumpkin keep it’s shape.
  2. Drizzle with olive oil and roast in a pre-heated oven at 180c for 40 minutes
  3. Peel and finely dice the onions and fry in butter with the cumin seeds for at least 15 minutes on a low heat. Be careful not to burn the onions.
  4. Once the pumpkin has been roasted, remove the skin (you can then snack on it!) and add the pumpkin flesh to the onions.
  5. Add the vegetable or chicken stock and bring to the boil.
  6. Add the garam masala and cinnamon and leave everything to simmer on a low heat for 20 minutes.
  7. Blitz until smooth and serve with a scatter of pumpkin seeds on top!

A farmers daughter from the south west coast of Scotland, Helen is a food writer who encourages parents and carers to get children gardening and cooking and educate the next generation about where their food comes from whilst championing Scottish farming. Not a trained chef, Helen is a good old fashioned home cook with a degree in history specialising in European feminism! She married a rugby player who unsurprisingly, despite being retired, still has a very healthy appetite and with three boys a lot of time is spent as a family in the kitchen cooking and making a mess.

| mrshelencross