Spiced Pumpkin and Apple Soup

Before you read on I’d like to establish that I am aware the following enthusiasm for soup isn’t normal, but I don’t care, I really like soup.

To me there’s nothing better than coming home from a freezing cold dog walk in the bitter wind when you can’t feel your hands and feet and tucking into a really warm bowl of seasonal soup, presented to Pinterest standards of course, served with warm bread and a rather too large knob of butter.  Don’t get me wrong, I’m a firm advocate for soup all year round. I feel no shame in tucking into a hearty bowl of carrot and coriander mid July, but there’s just something about autumn and winter that makes any soup taste so much better.

This liquid magic makes complete economical and effective sense to me, it’s such an easy way to get lots of veggies in your belly. All those vitamins minerals and nutrients blended together so you can wolf it down in record time and get back to scrapbooking, painting that table, using an old typewriter or whatever it is that your belly dragged you away from. It’s taken me 26 years to realise that how much and what I eat has a direct effect on my mood, and being of a moody inclination anyway it really is best for everyone that I get my five a day.

So now that I’ve established I’m a fan of soup I’d like to introduce this good old friend I got for Christmas a few years ago…

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365 soups, even enough for a leap year! Most of the recipes I’ve tried from this have always worked out really well so given the time of year I thought I’d give this Pumpkin and Apple one a go – it hasn’t disappointed.

Full credit goes to New Covent Garden Food Co. By only writing up a few recipes from a book I think it can be called sample advertising rather than a breach of copyright? However this is my opinion and if anyone at The Covent Garden Soup Company feels deeply offended please get in contact.

Spiced Pumpkin & Apple Soup (with or without pumpkin seeds)


  • 1 small pumpkin

  • 1 small onion finely chopped

  • 25g of butter

  • 1 tbsp olive oil

  • 1 bramley apple peeled and finely chopped.

  • 675m veg/chicken stock

Optional extra not in the book.

  • 1/2 tsp cumin

  • 1/2 tsp ginger

  • 1 tsp cinnamon 

  • salt and pepper to taste

To garnish

  • Flavoured Pumpkin seeds


Quarter the pumpkin and scoop out the seeds. (Place in a colander if making the garnish or saving them for the garden)

Brush olive oil over pumpkin flesh


Cook on 230 for 25 mins until soft. 

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Leave to cool….. (A great time to be cooking the seeds!)

Once cool scoop out the flesh, melt the butter in a pan, add onions and cook for 5 mins until soft. Add stock, flesh and spices, simmer for 15 minutes.

Add apple and gently simmer for another 5 mins.

Blend and serve

For the pumpkin seeds. 

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Rinse seeds in colander with cold water, remove any sticky orange pumpkin goo and pat dry with paper towels.

Add a tablespoon of olive oil into a pan and gently fry the seeds. Add some salt or if you prefer more flavour also add a splash of balsamic vinegar and a dash of paprika . Gently stir until they expand and brown.

Enjoy as a snack whilst continuing with above recipe, remember to save some to make your soup look pretty.

Hope you enjoy!

Written with love

Old Mother Hubbard