This low calorie pumpkin soup is sure to be a hit this fall season. Perfect for a starter or main, this recipe is quick ...

Store leftovers in the fridge in an airtight container for up to 3 days. To freeze the soup, allow it to cool completely, ...

We’ve all been there—buying a can of pumpkin puree that somehow ends up forgotten in the back of the pantry. Or maybe you spotted a new squash at the market, couldn’t resist, but now have no idea what ...

Turn a few humble ingredients into a satisfying meal by serving a hearty bowl of pumpkin soup. A creamy soup with the goodness of pumpkin and mild spices. Cut the pumpkin into quarters so that they ...

Remove from the pan. Ladle the soup into bowls and serve with a swirl of cream and the toasted pumpkin seeds. Pumpkins vary considerably in their flavour and sweetness. A large pumpkin (typically ...

A comforting bowl of pumpkin soup with the flavour-goodness of honey and cream. Cut the pumpkin in half, remove the seeds and slash it in. 3. Drizzle some olive oil, salt and pepper and rub well on ...

Warm the hollowed-out pumpkin in a preheated oven, 180°C/350°F/gas 4, for 15 minutes. Pour in the hot soup ... recipe content, we’ve added lots of new features to make your food experience the ...

Blend the flesh into smooth, thick soups, finished with a swirl of cream - a small pumpkin can provide a satisfying meal for one. Bake small pumpkins and stuff with rice and spices such as ...