Mums Pumpkin Soup Recipe

Mum’s Pumpkin Soup

Pumpkin soup has got to be one of my all time faves on a rainy day like today. When I recreate my mums recipes it doesn't feel like she's on the other side of the country anymore. Soups are a soul - warming easy meal varying with anything you have in the pantry. I don’t see any appeal in buying canned pre-made things like this. Go to the markets, buy some amazing produce, know whats in your food and create! 


  • 1 butternut pumpkin
  • 1 piece of jap pumpkin
  • 2 sweet potato’s
  • 2 regular potato’s
  • 2 carrots
  • 2 parsnips
  • 3 celery sticks
  • 1 leek
  • 1 green apple1 veggie stock cube (or any stock you have)



  1. Peel the veggies and cut into equal size pieces. On a lined baking tray toss in olive oil and season generously with salt and pepper 
  2. Roast the veggies on 180degrees until slightly golden brown, the leek and apple will go caramelised and be the sweetness in the soup 
  3. Add the roasted veggies into a pot with the stock and 5 cups of water and bring to the boil 
  4. take off the heat and allow to cool slightly before pulsing in the blender or pulsing with a stick mixer.


kim wainscoat