Best Pumpkin Soup ever

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 3



  • half medium onion sliced

  • 1/2 fresh red chilli

  • 1 tbsp olive oil

  • 1/2 slices sweet potato

  • 1 pint boiling water

  • 1 black olives pitted and very thinly sliced

  • 2 tsp ground garam masala

  • 12 tofu

  • 1 slice white potatoes

  • 1 bay leaf

  • 1/4 leek sliced very thinly sliced

  • 1/4 slices deseeded and sliced red Capsicum

  • 1 clove garlic smashed & chopped

  • 1/2 slices Pumpkin


  1. Toss the small tofu cubes in the olive oil for 5-8mins over low heat, adding garlic halfway. Set aside in dish.
  2. Add slices sweet & savoury potato to hot oil with HALF the slices of pumpkin,sprinkle garam masala, add bay leaf, chilli, then water.
  3. Bring back to boil for ~10mins. Remove bay leaf.
  4. Blitz mixture till completely macerated.
  5. Return to pot with saved tofu, remainder of pumpkin slices, leek slices, pepper slices, olive slices and bay leaf. Simmer 5-10mins till cooked (pumpkin still intact).
  6. Serve with garnish fresh coriander leaves (optional).

Handy Hint

Vary quantities and cooking times according to size of pumpkin/potato and number of diners.
Might freeze, but untested and unlikely you'll want to save any!

Additional Information

  • Soup

  • Winter

  • Halloween

  • Bonfire

  • Autumn

  • Starter

  • Snack

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Egg Free

  • Dairy Free

This recipe has not been rated.

Rate this recipe

Your comments

  • Talica 27/01/17 09:58

    i love this recipe, but as they say, and the Tureens should be worthy

  • myname321 04/11/16 14:34

    The choice of quantities, descriptions of ingredients, etc is less than optimal in the MN database and there doesn't seem to be an 'edit' function. I wrote in the above recipe "12 small cubes of tofu" but it mysteriously gestated into "12 tofu". Please don't use 12 packs of tofu ! About 1/3 to 1/2 should suffice.