It’s the end of October and whilst we’re all thinking about Halloween, and feeling a little chilly, it’s time to turn to comfort food (my fave!) and in particular, pumpkin soup.

So having carved a pumpkin I thought I would put the pumpkin flesh to good use (waste not want not as they say!)

I’ve created the recipe below and used my soup maker (because life is easier with a soup maker!). I think I would add some normal potato and reduce the water quantity a little next time to make it a bit thicker, but it tastes delicious and really warms you up on a cold Autumnal day.

Pumpkin, sweet potato and ginger soup

Serves 4


450g pumpkin (chopped)

200g sweet potato (chopped, no need to peel)

10g fresh ginger (peeled and chopped)

900ml cold water

4 stock cubes (I used chicken)

Salt and pepper to season


Using soup maker

Pop all of the ingredients in a soup maker, season with salt and pepper, put the lid on, select smooth setting and leave to cook for 20 or so minutes.

When the timer beeps, pour the hot soup into a bowl or soup mug and enjoy with homemade crusty bread and lashings of butter.

On the hob

If you don’t have a soup maker, this can be made on the hob.

In a large saucepan, heat a little oil and add the sweet potato and pumpkin and allow to fry for a few minutes.

Add the rest of the ingredients (you could add hot water in to the pan rather than cold), season with salt and pepper. Stir, cover with a lid, and simmer for 20 minutes until the ingredients are soft.

Allow to cool a little then blitz the soup using a stick blender directly in the saucepan, or transfer to a blender or food processor and whizz until silky smooth.

I hope you enjoy this recipe – let me know how it works out in the comments below.

Gill x