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Pumpkin Soup with Pickled California Prune Salsa

Year on year the internet gets inundated with pumpkin soup recipes. I wanted to come up with a recipe that firstly was an easy way to make a delicious soup, but secondly something that cut through the rich velvety texture of the soup and get a real hit of flavour and sharpness, the perfect contrast.


Makes 4 portions

1 tbsp of olive oil

700g of peeled and chopped pumpkin and butternut squash

1 large white onion

4 cloves of garlic

1 tsp of salt

1/2 tsp of ground black pepper

1/2 a red chilli

1 tbsp of ground cumin

1 tsp of ground coriander

1/2 tsp of ground ginger

1 pint of vegetable stock