Pumpkin and Garlic Soup

Serves 3 - 4 Prep time 50 mins


A simple garlicky Halloween soup recipe for when you've finished carving out your pumpkin lantern!


  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • approx 1kg chopped pumpkin flesh
  • 100g split red lentils
  • handful coriander, chopped
  • 1L hot vegetable stock
  • red chilli, chopped
  • 50g crème fraîche, plus extra to serve



  1. Place the pumpkin in a roasting dish with some oil and roast in the oven for approximately 30mins at 160C.
  2. Brown the onion in a little olive oil. Add chilli and garlic and sauté for 2 minutes.
  3. Add lentils and stock then add the roasted pumpkin and simmer for 20 minutes until lentils are tender. Pulse to desired consistency and swirl over some creme fraiche to finish.