How to make autumnal potato and pumpkin soup

As the weather starts to cool, this hearty soup presents the perfect way to warm up

Tuesday 19 September 2017 12:46

Prep in: 15 mins
​Cook in: 25 mins
​Serves :4

½ pumpkin (approx. 400g), peeled and cut into small cubes
500g Maris Piper potatoes, cut into small cubes
Sage leaves from one sprig
1 red onion, diced
1 clove of garlic, crushed
1tbsp olive oil
200ml vegetable stock
Salt and pepper

Heat the oven to 200c.

Spread the pumpkin onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes. Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.

Blend the pumpkin mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.

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