This delicious pumpkin soup with pancetta and sage is packed with flavour, and perfect for the whole family after a pumpkin carving session. This recipe is part of the #PumpkinRescue.


1 pumpkin approx. 1-1.5kg, peeled deseeded and roughly chopped

1 onion roughly chopped

1 clove garlic peeled and smashed

120g cubed pancetta

8-10 sage leaves

a good glug of olive oil

1 Knorr vegetable or chicken stock cubes, dissolved in 1 litre of water

Salt and pepper

150 ml double cream


  1. Preheat the oven to 160c

  2. Put the pumpkin, onion, garlic, pancetta, torn sage leaves, olive oil, stock , salt and pepper into a roasting tin. Roast for about 40-45 minutes until the pumpkin is tender.

  3. Using a slotted spoon reserve the cubed pancetta and set aside

  4. Tip the pumpkin,and the contents of the roasting tin into a large saucepan, add the cream and using a hand blender puree until smooth. Add the pancetta and stir through.

  5. Season to taste and warm through.

With thanks to Lisa Faulkner for the recipe and image.