Toasty and hearty, this simple yet delicious pumpkin soup is perfect after carving the pumpkins with your family and friends. This recipe is part of the #PumpkinRescue.

Ingredients (Serves 4)

250g butter

1 small onion, diced finely

800g pumpkin, peeled and cut into chunk

1-2 tsp runny honey

15g grated root ginger

1 Knorr Vegetable Stock Cube/ Vegetable Stock Pot dissolved in 750ml boiling water

100ml single cream

Black pepper, to taste

2 tbsp freshly chopped coriander (optional)


Pumpkin seeds saved from pumpkin

Drizzle of cream

Salt, to taste

Pepper, to taste


  1. Preheat the oven to 200oC Lay foil on an oven safe dish and spread the pumpkin seeds, add a splash of olive oil, salt, and pepper to taste. Put in oven to toast for 40 minutes.
  2. Melt the butter in a large saucepan. Add the onions and pumpkin and cook on medium heat for 3-4 minutes until the vegetables soften but do not brown.
  3. Add the honey, ginger, and Knorr Vegetable Stock and bring to the boil. Simmer for 15-20 minutes until the pumpkin is soft.
  4. Stir in most of the single cream and place in a food processor. Blend until smooth. Season to taste with black pepper.
  5. Serve garnished with a swirl of the remaining single cream, a sprinkle of coriander if desired, and the toasted pumpkin seeds.

Tips for a delicious experience

Great served with a chunk of granary bread. Try giving this great soup a touch of heat by adding 1 finely chopped red chilli and one crushed clove of garlic in with the onions.

Thanks to Knorr for supplying the recipe.

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