A warming Autumnal soup

This is a great recipe from Riverford which is quick to make and with its warm bold flavours is perfect for Autumn. Add a swirl of yoghurt or cream to serve and mop up with some crusty bread.




1 tbsp oil for frying, e.g. vegetable or sunflower

1 onion, chopped

1 garlic clove, finely chopped

1kg pumpkin, peeled & diced

2 medium to large potatoes, peeled & diced

2 tsp ground cumin

1 tsp ground coriander

¼ tsp nutmeg, grated

1 litre veg stock

Serves 4


  1. Add a tablespoon of oil to a large pan, add the onion and gently fry for about 8-10 minutes, until soft and translucent.
  2. Add the garlic, pumpkin and potato, cumin, coriander and nutmeg. Cook for a couple more minutes, stirring to combine.
  3. Add the stock, bring to the boil, reduce the heat and simmer for about 15-20 minutes, until the veg is soft.
  4. Blitz with a handheld blender or in a food processor until smooth.
  5. Serve with a swirl of cream or yoghurt.
Tip: Use up any surplus squashes if you don’t have pumpkin.  We have tried it with butternut squash and sweet potato instead of normal white potatoes and it was equally delicious