Serves 4

Utensils required: Chopping knife, chopping board, roasting tin, large saucepan, wooden spoon, measuring jug, liquidiser.

Preparation time: 15 minutes

Cooking time: 45 minutes


1small to medium pumpkin

2 tablespoons olive or cold pressed rapeseed oil

1 large Spanish onion, chopped

2 cloves garlic, chopped

1 red chilli, seeded and chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

600mls chicken or vegetable stock made from a low salt stock cube

To serve:

red chilli rings


  1. Preheat the oven to 2000C/4000F/gas mark 6. Cut the pumpkin into chunks, remove the seeds, stringy bits and peel. Put the pumpkin in a large roasting tin and coat the pieces with a tablespoon of oil. Put in the oven and roast for approximately 30 minutes until the pumpkin is soft and golden.
  2. Meanwhile, sweat the onion with the remaining oil until soft. Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.
  3. Add the roast pumpkin to the pan with the stock. Bring to the boil and simmer for 10 minutes.
  4. Liquidise the soup. Taste and add a pinch of salt if necessary. Pour into bowls and garnish with a red chilli ring.

Recipe courtesy of Fiona Burrell, Principal of ENTCS (www.entcs.co.uk)